Roasted Corn, Pepper, And Tomato Chowder Recipe

Name: Roasted Corn, Pepper, And Tomato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red bell peppers, halved and seeded; 3 ears shucked corn; 1 1/2 pounds tomatoes, halved, seeded, and peeled (about 4); 2 tablespoons extra-virgin olive oil; 4 cups chopped onion (about 2 medium); 3 (14-ounce) cans fat-free, less-sodium chicken broth; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup (1 ounce) crumbled blue cheese; 2 tablespoons chopped fresh chives

Servings: persons

3 red bell peppers, halved and seeded
3 ears shucked corn
1 1/2 pounds tomatoes, halved, seeded, and peeled (about 4)
2 tablespoons extra-virgin olive oil
4 cups chopped onion (about 2 medium)
3 (14-ounce) cans fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) crumbled blue cheese
2 tablespoons chopped fresh chives

1
Prepare grill to medium-high heat.
2
Arrange bell peppers, skin side down, and corn in a single layer on a grill rack; grill 5 minutes, turning corn occasionally. Add tomatoes; grill an additional 5 minutes or until vegetables are slightly charred. Remove from heat; cool 10 minutes. Coarsely chop tomatoes and bell peppers; place in a medium bowl. Cut kernels from ears of corn; add to tomato mixture.
3
Heat oil in a large Dutch oven over medium heat. Add onion; cook 7 minutes or until tender, stirring occasionally. Stir in tomato mixture; cook 3 minutes, stirring occasionally. Increase heat to high, and stir in broth. Bring to a boil. Reduce heat, and simmer 30 minutes or until vegetables are tender. Cool 20 minutes.
4
Place one-third of tomato mixture in a blender; process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining tomato mixture. Wipe pan clean with paper towels. Press tomato mixture through a sieve into pan; discard solids. Place pan over medium heat; cook until thoroughly heated. Stir in salt and black pepper. Ladle about 1 1/2 cups soup into each of 6 bowls; top each serving with 2 teaspoons cheese and 1 teaspoon chives.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 red bell peppers, halved and seeded, 3 ears shucked corn, 1 1/2 pounds tomatoes, halved, seeded, and peeled (about 4), 2 tablespoons extra-virgin olive oil, and more.

Yes, Roasted Corn, Pepper, And Tomato Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Corn, Pepper, And Tomato Chowder

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