Roasted Pepper And Corn Chowder

Roasted Pepper And Corn Chowder
Photo by Oxmoor House

Ingredients

  • ¼ teaspoon salt
  • 1 ½ cups chopped onion
  • ¼ cup chopped fresh cilantro
  • 8 ears shucked corn
  • 2 tablespoons butter
  • ¼ cup chopped fresh cilantro
  • Finely chopped red bell pepper (optional)
  • + 14 more ingredients
    • 1 red bell pepper
    • 2 poblano chiles
    • 2 tablespoons butter
    • ¼ teaspoon freshly ground black pepper
    • Finely chopped red bell pepper (optional)
    • ¼ teaspoon ground cumin
    • ½ cup chopped celery
    • 8 ears shucked corn
    • 1 cup 2% reduced-fat milk
    • ¼ teaspoon salt
    • 3 cups fat-free, less-sodium chicken broth
    • 1 ½ cups chopped onion
    • 2 teaspoons minced garlic
    • 1 red bell pepper

Preheat broiler. 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 ...

View full recipe at My Recipes

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