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.
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.
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.
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.
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.
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