Corn & Roasted Red Pepper Chowder

[Guest guest]

Corn & Roasted Red Pepper Chowder

 

This vegetable soup is a treat any time of year, but

especially in summer, when corn is sweet and tender.

It can be made partially in advance and reheated with

the cream just before serving. (For a lower-calorie

soup, omit the heavy cream.) Try this hearty summer

chowder with Jalapeno Corn Muffins or Sweet Potato

Biscuits, Sweet Potato, and Arugula Salad (all recipes

from The Foster's Market Cookbook)

 

Makes about 10 cups. Serves 6 to 8

 

3 red bell peppers (about 1 1/3 pounds)

2 tablespoons olive oil

4 tablespoons butter

1 large yellow onion, diced (about 3 cups)

1 large leek, chopped

4 ribs celery, diced (about 2 cups)

6 cloves garlic, minced

6 cups vegetabl stock

2 Yukon Gold potatoes, peeled and chopped (about 2

cups)

3 1/2 cups shoe peg corn kernels (fresh or frozen)

2 teaspoons salt

1 teaspoon freshly ground pepper

2 tablespoons fresh thyme

2 tablespoons fresh chives

1 cup heavy cream

 

1. Preheat oven to 450 degrees.

2. Place the peppers on a baking pan and coat with the

olive oil and place in the oven for about 30 minutes,

turning occasionally. The peppers will be slightly

charred. Remove from the oven and place in a bowl

covered with aluminum foil; set aside to cool.

3. Remove the skin from the peppers, remove the core

and discard the seeds. Dice the peppers and set

aside.

4. Melt the butter in a large saucepan over medium

heat and add the onions. Reduce the heat to low and

cook for about 15 minutes, stirring occasionally. Add

the leeks and celery and cook for about 10 more

minutes. Add the garlic and cook for several more

minutes.

5. Pour in the stock, add the potatoes and simmer,

uncovered, for about 30 minutes. Add the corn, salt

and pepper and simmer for about 15 more minutes.

6. Remove the pot from the heat and add the thyme and

chives.

7. Remove about 4-5 cups of the mixture from the pot

and cool slightly. Place the cooled soup in the bowl

of a food processor and puree until smooth. Add this

mixture to the soup.

8. Stir in the heavy cream and reheat on low if the

soup is not hot enough to serve. Serve immediately.

 

Variations: For a low-fat alternative, you can

eliminate the cream. The puree gives the soup body and

the richness of a chowder without the added fat...if

you choose to eliminate the cream, stock is

recommended to add flavor.

 

 

 

______________________________\

____

Everyone is raving about the all-new Mail

(http://advision.webevents./mailbeta/)