Roasted Pepper And Corn Chowder

Roasted Pepper And Corn Chowder
Photo by Oxmoor House

Ingredients

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

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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