Roasted Pepper and Corn Chowder |
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Prep Time: 60 Minutes Cook Time: 67 Minutes |
Ready In: 127 Minutes Servings: 6 |
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Ingredients:
2 poblano chiles |
1 red bell pepper |
8 ears shucked corn |
3 cups fat-free, less-sodium chicken broth |
2 tablespoons butter |
1 1/2 cups chopped onion |
1/2 cup chopped celery |
2 teaspoons minced garlic |
1 cup 2% reduced-fat milk |
1/4 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup chopped fresh cilantro |
finely chopped red bell pepper (optional) |
Directions:
1. Preheat broiler.
2. Cut poblano chiles and bell pepper in half lengthwise. Discard seeds and membranes. 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. Place peppers in a zip-top plastic bag and seal. Let stand 5 minutes. Peel and coarsely chop. Set aside. -
3. Cut kernels from ears of corn to measure 8 cups, reserving cobs; set kernels aside.
4. 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. Remove and discard cobs.
5. Add 1 1/2 cups corn kernels to broth and bring to a boil. Cover; reduce heat, and simmer 10 minutes. Drain, reserving broth and kernels.
6. Meanwhile, melt butter in a large Dutch oven over low heat. Add onion, celery, and garlic; sauté over medium-high heat 5 minutes. 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.
7. Place corn mixture in batches in a blender or food processor. Process until smooth, scraping sides of bowl.
8. 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. Sprinkle with red bell pepper, if desired.
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