Corn and Roasted Red Pepper Chowder (NES)

By hmp13

Ingredients

• 6 tablespoons butter
• 2 cups diced onions
• 1/2 cup diced celery
• 1 cup diced carrots
• 3 cloves garlic, minced
• 4 to 5 yukon gold potatoes, peeled and cut into 1/2 inch cubes
• 6 cups chicken stock
• 2 teaspoons coriander
• 1 teaspoon ground bay leaves
• 3 pounds frozen corn kernels
• 2 cans (16 ounces each) creamed corn
• 2 tablespoons cornstarch dissolved in 4 tablespoons cold water
• 2 cups light cream
• 2 cups roasted red peppers, pureed until smooth
• 1/4 cup chopped fresh cilantro
• 2 teaspoons Tabasco
• Salt and pepper

Details

Servings 10

Preparation

Step 1

In a stockpot melt the butter over medium-high heat. add the onions, celery, carrots, and garlic. Sauté for 5 to 7 minutes. Add the potatoes and sauté for 5 minutes more. Add the broth and bring to a boil. Reduce the heat to medium and simmer until the potatoes soften but don’t lose their shape, about 10 minutes. Add the coriander, bay leaves, and corn. Bring back to a boil and cook for 5 minutes. Add the creamed corn and the cornstarch-water mixture. Return to a boil and cook for 1 to 2 minutes. Add the cream, red peppers, cilantro, Tabasco sauce, salt and pepper. Bring the soup to a slow simmer for 2 minutes.