Roasted Corn Pepper Tomato Chowder

By azimmer1

Next time you grill, throw on some extra bell pepper, corn, and tomato for this dish. The grilled vegetables are pureed, spreading smoky flavor and thick, creamy texture into every spoonful. A sprinkle of blue cheese on top adds even more layers of flavor. Tomato soup won't be just for cold, rainy afternoons anymore after this.

Ingredients

• 3 red bell peppers, halved and seeded
• 3 ears shucked corn
• 1 1/2 pounds tomatoes, halved, seeded, and peeled (about 4)
• 2 tablespoons extra-virgin olive oil
• 4 cups chopped onion (about 2 medium)
• 3 (14-ounce) cans fat-free, less-sodium chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup (1 ounce) crumbled blue cheese
• 2 tablespoons chopped fresh chives

Preparation

Step 1

1. Prepare grill to medium-high heat.

2. Arrange bell peppers, skin side down, and corn in a single layer on a grill rack; grill 5 minutes, turning corn occasionally. Add tomatoes; grill an additional 5 minutes or until vegetables are slightly charred. Remove from heat; cool 10 minutes. Coarsely chop tomatoes and bell peppers; place in a medium bowl. Cut kernels from ears of corn; add to tomato mixture.

3. Heat oil in a large Dutch oven over medium heat. Add onion; cook 7 minutes or until tender, stirring occasionally. Stir in tomato mixture; cook 3 minutes, stirring occasionally. Increase heat to high, and stir in broth. Bring to a boil. Reduce heat, and simmer 30 minutes or until vegetables are tender. Cool 20 minutes.

4. Place one-third of tomato mixture in a blender; process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining tomato mixture. Wipe pan clean with paper towels. Press tomato mixture through a sieve into pan; discard solids. Place pan over medium heat; cook until thoroughly heated. Stir in salt and black pepper. Ladle about 1 1/2 cups soup into each of 6 bowls; top each serving with 2 teaspoons cheese and 1 teaspoon chives.