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Corn, pepper, and tomato chowder

Recipe Information

Description:
Corn, pepper, and tomato chowder is a delicious American recipe usually served as a appetizer. It requires about 35 minutes of prep time and about 55 minutes of cooking time for a combined total time of 1 hour, 30 minutes. The overall cooking skill level is considered intermediate. This recipe will yield 6 servings if prepared as directed.
Servings 6
Preparation Time 35 Minutes
Cook Time 55 Minutes
Total Time 1 Hour, 30 Minutes
Difficulty Intermediate
Main Ingredient Corn; Tomatoes; Bell Peppers
Category Vegetables; Fruit; Rice & Grains
Meal Lunch; Dinner; Snack
Type Appetizer; Main Dish; Side Dish
Subtype Soup
Cuisine American
Cook Method Grilling; Stove Top; Boiling
Diet

Ingredients

  • 3 red bell peppers, halved and seeded

  • 3 ears corn, shucked

  • 4 tomatoes, halved, seeded, and peeled

  • 2 tablespoons extra-virgin olive oil

  • 2 medium onions, chopped

  • 42 ounces fat-free, low-sodium chicken broth or vegetable broth

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 1/4 cup crumbled blue cheese

  • 2 tablespoons fresh chives, chopped

Directions

  • Heat a grill to medium-high heat. Place the peppers skin side down, and corn in a single layer on the grill. Grill for 5 minutes turning occasionally.

  • Add the tomatoes and grill all vegetables for another 5 minutes or until slightly charred.

  • Remove the vegetables from the heat and let cool for 10 minutes. Coarsely chop the peppers and tomatoes and place in a bowl. Cut the kernels from ears of corn and add to the bowl.

  • In a large pot, add olive oil and heat over medium heat. Add the onion to the pot and cook for 5-10 minutes or until tender, stirring occasionally.

  • Add the tomato mixture and cook for another 3 minutes, stirring occasionally.

  • Add the broth, increase heat to high, and bring to a boil. When boiling, reduce the heat and simmer for 30 minutes, or until the vegetables are tender. Remove from heat and let cool for 20 minutes.

  • Place 1/3 of the vegetable mixture into a food processor and process until smooth. Place processed mixture into a large bowl and repeat the procedure for the rest of the vegetable mixture.

  • Wipe the pan clean with a paper towel, then press the pureed mixture through a sieve back into the pan, discarding any solids.

  • Heat the pan over medium heat and cook until the soup is heated throughout, stirring occasionally.

  • Stir in salt and black pepper. Divide the soup into bowls (about 1 1/2 cups each), top each with 2 teaspoons of blue cheese and 1 teaspoon chives.

Nutrition (per serving)

  • Calories: 155 cal

  • Total fat: 7g

  • Saturated fat: 2g

  • Monounsaturated fat: 4g

  • Polyunsaturated fat: 1g

  • Cholesterol: 4mg

  • Sodium: 620mg

  • Carbohydrate: 21g

  • Fiber: 4g

  • Protein: 5g