Roasted Corn, Pepper, and Tomato Chowder

I made a recipe for 4 and it is quite good. I made changes in the process and added some extra spices. I grilled the veggies, I did not peel or prep the (heirloom) tomatoes before grilling. To get a good char the corn took longer than the time noted. I chopped the veggies and put them in the pot with the onions. After simmering for 30 minutes and cooling, I pureed the chowder with an immersible blender. I did not strain out all the good fiber! It added to the consistency and the flavor. I added 2 teaspoons of dried basil, about 1 teaspoon of Kosher salt and 1/4+ teaspoon of pepper. I used a good Stilton cheese and the chives for garnish. I served with a smoked salmon wrap for a good weeknight dinner and extra for lunches.

This recipe was so-so. I appreciate the fact that it is super healthy. I didn't strain it because after straining about a cup or so it seemed way too thin. As long as you get all the seeds out before grilling, it's fine unstrained. I too used an immersion blender. I sprinkled parmesan cheese on top and it made it much better. :)

The end result was bland, but felt healthy to eat. If I make it again I would try it with some added herbs such as basil or garlic and definitely with a different cheese such as mozzarella or parmesan. This is an everyday meal for sure, I wouldn't roll out the red carpet before-hand. To be fair, I altered a large aspect of the recipe by eliminating the corn, only using 32 oz of chicken broth, and not peeling the tomatoes. I did not sieve the soup as I like some chunkiness, and served it with croutons. I served nothing on the side.

Delicious! I took some shortcuts to make his quick and easy. 2 15 oz, cans fire roasted tomatoes 2 10 oz.packages frozen roasted corn onion, black bean ,red bell pepper , green chiles from Sams 1 32 oz. box vegetable broth 1 3 oz jar roasted red pepper bruschetta Heat and puree!

My neighbor's been very generous with sharing his abundance of vegetables from his garden this summer. This was the perfect recipe for the fresh corn, tomatoes, and peppers he shared. My husband and I enjoy spicy food, so I added a jalepeno, chipotle powder, and cumin. We had some leftover grilled lobster tail, so i chopped that into bite size pieces and added it to the soup and heated through for about 15 minutes on low heat. And for a treat, I garnished each of our bowls with chopped bacon. Yum!

I am surprised by some of the negative reviews, and am glad I did not read them before making this soup! I used tomatoes from my garden and fresh corn and peppers from the farmers market, and I did grill them as the recipe describes, giving the vegetables a fantastic sweet roasted flavor. The blue cheese and chives are a perfect garnish. I will definitely make this again and again when summer vegetables are at their peak.

I loved this recipe! I used vegetable broth to make it vegetarian and added a small can of garbanzo beans for some protein and it was delicious! You could also easily skip the cheese to make it vegan. For those in tiny apartments like mine w/out the luxury of a grill, oven roasting the veggies worked great!

I was almost swayed not to make this based on the reviews of it being too time consuming. I'm glad we decided to go for it because it was REALLY good and not that time consuming at all really. We used frozen corn because fresh is out of season, and didn't skin the tomatoes until after grilling. We only used one onion and I am glad we did because I think two would have been overkill. Additionally, we added an extra bell pepper, herbs de provence and cayenne pepper to spice it up a bit. While the chives added beautiful color to the presentation, I think we will leave them out next time unless preparing them for company. We also didn't strain anything, and it was perfect. But for 155 calories? You bet we will be making this again and again! :)

This was delicious with some doctoring and not too much of a hassle with some shortcuts! I used frozen corn and just sort of charred everything in a pan one ingredient at a time instead of grilling or roasting. I added dried chives instead of fresh ones, chili powder and some cayenne to give it a kick since some of the reviewers thought it was bland. I also didnt strain the solids. I would definitely make this again.

Way too much work. Canned tomatoes would've achieved the same taste, frozen corn would've been just as good, and the skin falls off of the peppers, making roasting almost pointless. I did not use the grill because it wouldnt have been worth the effort and charcoal. The recipe's ingredients and low fat are wonderful and Id say go ahead and make this, but take shortcuts!

I found a way to make this recipe quick and easy, and it was delicious! I roasted the corn and the peppers in my broiler rather than firing up the grill, and used canned tomatoes (as pulling apart tomatoes and roasting them is a PAIN!). I also did not strain the soup at the end. Yummy and nutritious!

This was amazing, and worth all the work. I did wish it kept some of the chuncky vegetables, but after trying some, I forgave it. Modified it for a vegan meal (vegan vegetable broth, no cheese). This was the best "Taste of Summer" recipe, and I'll be making it again while the veggies are in-season and freezing it for a warm winter meal.

For those who complained that this wonderful recipe is too time-consuming, think about it this way: when you are grilling or broiling a meal next time, put on extra veggies so that you can use them for this recipe the following day...and you will have made two meals for the amount of time invested for one!

I thought that this was great! It is a fair amount of work but worth it. The only thing that I did differently was that I did not strain out all of the solids. Very tasty!

Seriously, do not make this. I don't mind a lot of work and time to make something delicious, but this is not worth it. It ends up being just a good broth. I don't usually write so poignantly, but it is not worth all the trouble.

A little bland; I might have added some more spice to make it taste better. Quite a lot of work with the vegetables in the beginning.

I'll agree with Sarah. This was okay. For how much time it took, it should have been better. It needs more flavor. I also did not strain the soup, added extra salt and cheese but still didn't think it was that great.

This soup is so tasty hot or cold! Its got so much flavor, I brought it to a friend with some pasta salad after she had a baby - she and her husband loved it!.We have an emersion blender (If you like making soup its a must have!) so that makes it a little easier, and we do not strain out the soup, I like it with a little bit of texture.

First of all, this recipe is alot of work. We thought it was pretty good, but nobody was raving over it. I don't know that I'd go through the trouble again. Personally, I thought the red pepper flavor was too overpowering. I would have preferred more tomatoes. I didn't strain it and sprinkled it with feta cheese. We had this soup with a grilled havarti, avocado, and tomato sandwich on a whole wheat baguette.

Wonderful summer soup! Instead of grilling the vegetables, I roasted them in the oven @ 425F for about 25 minutes. I also did not see the need to strain the soup. It is equally good with some feta, instead of blue cheese or a spoonful of sour cream. Next time I will add some thyme and garlic to the onion saute.

This soup was ok...but way too much work. Not worth the time I'm afraid.

This meal was good, but even better the next day. I found it a lot of work, but I had never made a chowder before. I added more one more tomato and one extra bell pepper. I served it with grilled muenster cheese sandwiches with a red pepper spread. The sweet of the spread complimented the sweetness of the soup and the bitter of the blue cheese.

This soup is amazing! It is the best soup I have ever made. I could not find any ripe tomatoes at my grocery store so I just used canned and it turned out great. Very filling and healthy, I will be making this again very soon!