Roasted red pepper and corn chowder
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- Prep Time15 mins
- Total Time15 mins
- Makes11 cups (2.75 L)
© Royalty-Free/Masterfile
Ingredients
6 large roasted red peppers, preferably homemade
4 garlic cloves, minced
2 small onions, chopped
2 large potatoes, peeled
3 tbsp butter
4 cups chicken broth
1/2 tsp salt and pepper
1 tsp dried tarragon
1 cup frozen or canned corn niblet
sour cream, optional
Instructions
Position rack in top third of oven. Preheat to 475F (250C). Line a baking sheet with foil. Spray with oil. Cut peppers in half lengthwise. Discard cores. Place cut side down on foil. Spray with oil. Roast until skins start to char, 20 min. When done, remove to a heatproof surface. Tightly cover peppers with another piece of foil. Let stand until cool enough to handle.
Meanwhile, prepare garlic and onions. Chop potatoes into small cubes. Melt butter in a large saucepan over medium heat. Add garlic and onions. Stir often until onions are soft, 5 min. Then add potatoes, broth and seasonings. Boil, then reduce heat. Cover and simmer, stirring occasionally, until potatoes are fork-tender, 12 min.
Peel off and discard pepper skins. Whirl peppers in a food processor until puréed. Stir into soup along with corn. Bring to a boil, then reduce heat. Cover and simmer, until corn is hot, 3 min. Spoon into bowls. Dollop with sour cream, if you wish. Soup will keep well, covered and refrigerated, up to 3 days.
Nutrition (per serving)
Calories 106, Protein 3g, Carbohydrates 17g, Fat 4g, Fibre 2g, Sodium 459mg.
This chowder owes its rich flavour to home-roasted peppers.