Roasted Red Pepper Chowder Recipe

Name: Roasted Red Pepper Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Red Bell Pepper; 1 Tablespoon Olive Oil; 1 whole Medium Yellow Onion, Chopped; 2 cloves Garlic, Chopped; 1 teaspoon Ground Cumin; 1/4 teaspoons Chipotle Chile Powder; 2 cups Low Sodium Broth (chicken Or Vegetable); 1 can (15 Oz. Size) Low Sodium Black Beans, Rinsed And Drained; 1 cup Frozen Corn Kernels; 2 Tablespoons Lime Juice; 1 whole Avocado, Sliced; 1/4 cups Chopped Cilantro; Sour Cream, To Serve

Servings: persons

2 whole Red Bell Pepper
1 Tablespoon Olive Oil
1 whole Medium Yellow Onion, Chopped
2 cloves Garlic, Chopped
1 teaspoon Ground Cumin
1/4 teaspoons Chipotle Chile Powder
2 cups Low Sodium Broth (chicken Or Vegetable)
1 can (15 Oz. Size) Low Sodium Black Beans, Rinsed And Drained
1 cup Frozen Corn Kernels
2 Tablespoons Lime Juice
1 whole Avocado, Sliced
1/4 cups Chopped Cilantro
Sour Cream, To Serve

1
1. Coat red peppers with cooking spray. Place on a grill over medium to medium high heat. Cook, rotating, until each side is lightly charred. Remove from heat and place in a paper bag. Let sit for at least 10 minutes. Remove as much of peel as possible. Discard stem and seeds.
2
2. Heat olive oil in a medium to large sauce pan over medium-high heat. Saute onion until beginning to become tender, about 3-5 minutes. Add garlic, cumin, and chile powder. Cook 1 minute more.
3
3. Add roasted pepper and chicken broth to pan. In a blender or with an immersion blender, blend until smooth (or mostly smooth, in my case). Return to pan and continue heating.
4
4. Add beans, corn, and lime juice. Simmer for 10 minutes over medium heat. Serve with sliced avocado, cilantro, and a dollop of sour cream.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 whole Red Bell Pepper, 1 Tablespoon Olive Oil, 1 whole Medium Yellow Onion, Chopped, 2 cloves Garlic, Chopped, and more.

Yes, Roasted Red Pepper 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.

That's it — enjoy your meal!

Roasted Red Pepper Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions