Roasted Pepper and Corn Chowder

Name: Roasted Pepper and Corn Chowder
Prep time: 2 h 7 min
Cook time: 2 h 7 min
Total time: 2 h 7 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 Tbsps butter; 118 milliliters chopped celery; 8 ears shucked corn; 710 milliliters fat-free, less-sodium chicken broth; 59 milliliters chopped fresh cilantro; 2 teaspoons minced garlic; 0 teaspoons ground cumin; 237 milliliters 2% reduced-fat milk; 355 milliliters chopped onion; 2 poblano chiles; 1 red bell pepper; 0 teaspoons salt

Need a gluten free and vegetarian soup? Roasted Pepper and Corn Chowder could be a great recipe to try. This recipe serves 6. One portion of this dish contains roughly 7g of protein, 7g of fat, and a total of 194 calories. From preparation to the plate, this recipe takes roughly 2 hours and 7 minutes. A mixture of bell pepper, poblano chiles, salt, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Cut poblano chiles and bell pepper in half lengthwise. Discard seeds and membranes.

Ingredients you will need

Poblano Pepper

Bell Pepper

Seeds

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.

Ingredients you will need

Peppers

Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Place peppers in a zip-top plastic bag and seal.

Ingredients you will need

Peppers

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Corn On The Cob

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.

Ingredients you will need

Chicken Broth

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Corn Kernels

Broth

Drain, reserving broth and kernels.

Ingredients you will need

Broth

Meanwhile, melt butter in a large Dutch oven over low heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add onion, celery, and garlic; saut over medium-high heat 5 minutes.

Ingredients you will need

Celery

Garlic

Onion

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.

Ingredients you will need

Corn Kernels

Peppers

Broth

Equipment you will use

Frying Pan

Place corn mixture in batches in a blender or food processor. Process until smooth, scraping sides of bowl.

Ingredients you will need

Corn

Equipment you will use

Food Processor

Blender

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.

Ingredients you will need

Cilantro