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Oxmoor House Photo by: Oxmoor House

Roasted Pepper and Corn Chowder

Oxmoor House JANUARY 2005

  • Yield: 6 servings (serving size: 1 cup)
  • Cook time: 1 Hour, 7 Minutes
  • Prep time: 1 Hour

Ingredients

  • 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)

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 279
  • Fat: 7.6g
  • Saturated fat: 2.5g
  • Protein: 10.9g
  • Carbohydrate: 50.3g
  • Cholesterol: 13mg
  • Iron: 2.0mg
  • Sodium: 500mg
  • Calories from fat: 22%
  • Fiber: 3.5g
  • Calcium: 75mg
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