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Roasted Corn, Pepper, and Tomato Chowder

Photo: Randy Mayor; Stylist: Cindy Barr
Yield 6 servings
Grilling the vegetables heightens their sweetness, and blue cheese provides a pungent counterpoint in this soup. Substitute crumbled goat cheese or feta, if you prefer.

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

Nutrition Information

  • calories 155
  • fat 7.2 g
  • satfat 1.7 g
  • monofat 3.9 g
  • polyfat 1.2 g
  • protein 5.4 g
  • carbohydrate 21 g
  • fiber 4.4 g
  • cholesterol 4 mg
  • iron 1.1 mg
  • sodium 620 mg
  • calcium 45 mg

How to Make It

  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.