Roasted Corn, Pepper, and Tomato Chowder

Roasted Corn, Pepper, and Tomato Chowder Recipe
Photo: Randy Mayor; Stylist: Cindy Barr
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.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Joanne Weir,

Cooking Light

June 2009
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