Roasted Pepper and Corn Chowder

Oxmoor House
Roasted Pepper And Corn ChowderRecipe
Oxmoor House
6 servings (serving size: 1 cup)


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2 poblano chiles
1 red bell pepper
8 ears shucked corn
3 cups fat-free, less-sodium chicken broth
2 tablespoons butter
1 1/2 cups chopped onion
1/2 cup chopped celery
2 teaspoons minced garlic
1 cup 2% reduced-fat milk
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh cilantro
Finely chopped red bell pepper (optional)


Prep: 1 Hours
Cook: 1 Hour, 7 Minutes

Preheat broiler.

Cut poblano chiles and bell pepper in half lengthwise. Discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Flatten peppers with hand and broil 15 to 20 minutes or until roasted. Place peppers in a zip-top plastic bag and seal. Let stand 5 minutes. Peel and coarsely chop. Set aside. -

Cut kernels from ears of corn to measure 8 cups, reserving cobs; set kernels aside.

Combine reserved cobs and chicken broth in a large Dutch oven, and bring to a boil. Cover; reduce heat to mediumlow, and simmer 15 minutes. Remove and discard cobs.

Add 1 1/2 cups corn kernels to broth and bring to a boil. Cover; reduce heat, and simmer 10 minutes. Drain, reserving broth and kernels.

Meanwhile, melt butter in a large Dutch oven over low heat. Add onion, celery, and garlic; sauté over medium-high heat 5 minutes. Add reserved broth and remaining 6 1/2 cups uncooked corn kernels to pan; bring to a boil. Cover; reduce heat, and simmer 10 minutes. Stir in roasted peppers; cool slightly.

Place corn mixture in batches in a blender or food processor. Process until smooth, scraping sides of bowl.

Strain mixture, in batches, through a fine sieve, into a pan. Discard solids. Stir in reserved cooked 1 1/2 cups kernels, milk, cumin, salt, and pepper. Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally. Stir in cilantro. Sprinkle with red bell pepper, if desired.

Created date

March 2010

Nutritional Information

Calories 279
Fat 7.6 g
Satfat 2.5 g
Protein 10.9 g
Carbohydrate 50.3 g
Cholesterol 13 mg
Iron 2.0 mg
Sodium 500 mg
Caloriesfromfat 22 %
Fiber 3.5 g
Calcium 75 mg