ROASTED RED PEPPER AND CORN CHOWDER

By Grandmax4

Ingredients

• 6 large red peppers
• 4 garlic cloves -- minced
• 2 small onions -- chopped
• 2 large potatoes -- peeled
• 3 tbsp butter -- (45 mL)
• 4 cups bouillon or 900-mL container chicken broth -- (1 L)
• 1/2 tsp salt and ground pepper -- (2 mL)
• 1 tsp dried tarragon leaves -- (5 mL)
• 1 cup frozen or canned corn niblets -- (250 mL)
• Sour cream (optional)

Details

Servings 11

Preparation

Step 1

1. Position rack in top third of oven. Preheat to 475F (250C). Line a baking sheet with foil. Spray with oil. Cut peppers in half lengthwise. Discard cores. Place cut side down on foil. Spray with oil. Roast until skins start to char, 20 min. When done, remove to a heatproof surface. Tightly cover peppers with another piece of foil. Let stand until cool enough to handle.

2. Meanwhile, prepare garlic and onions. Chop potatoes into small cubes. Melt butter in a large saucepan over medium heat. Add garlic and onions. Stir often until onions are soft, 5 min. Then add potatoes, broth and seasonings. Boil, then reduce heat. Cover and simmer, stirring occasionally, until potatoes are fork-tender, 12 min.

3. Peel off and discard pepper skins. Whirl peppers in a food processor until puréed. Stir into soup along with corn. Bring to a boil, then reduce heat. Cover and simmer, until corn is hot, 3 min. Spoon into bowls. Dollop with sour cream, if you wish. Soup will keep well, covered and refrigerated, up to 3 days.