Dive into a bowl of pure comfort with our Roasted Corn Pepper and Tomato Chowder! This vibrant, creamy delight is not just a feast for the eyes; it's a symphony of flavors that will warm your soul and tantalize your taste buds. Imagine the sweet, smoky essence of roasted corn mingling with the freshness of ripe tomatoes and the crunch of bell peppers. Perfect for cozy evenings or impressing guests at your next gathering, this chowder is sure to become a favorite in your recipe repertoire. Ready to elevate your cooking game? Let’s get started!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 ears of corn, husked
- 1 red bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups diced tomatoes
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (220°C). Place the husked corn ears on a baking sheet and roast for 15-20 minutes, turning occasionally, until kernels are lightly charred and golden brown.
- While corn is roasting, heat a large pot over medium heat. Add a tablespoon of olive oil and sauté the chopped onions until translucent and soft, about 5 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring to prevent burning.
- Remove roasted corn from the oven and let cool slightly. Cut kernels off the cob using a sharp knife, collecting all the kernels in a bowl.
- Add diced red bell pepper to the pot and cook for 2-3 minutes until slightly softened.
- Pour in vegetable broth and diced tomatoes. Bring the mixture to a gentle simmer and cook for 10 minutes.
- Add roasted corn kernels to the pot and continue simmering for another 5 minutes.
- Reduce heat to low and stir in heavy cream. Season with salt and pepper to taste.
- Simmer for an additional 3-4 minutes until the chowder is heated through and slightly thickened.
- Ladle the chowder into serving bowls and garnish with fresh chopped cilantro.
- Serve hot with crusty bread or crackers on the side.
Tips
- Roasting Perfection: For an extra layer of flavor, try adding a sprinkle of smoked paprika to the corn before roasting. This will enhance the smoky notes in the chowder.
- Fresh Ingredients: Whenever possible, use fresh, in-season tomatoes for a brighter flavor. If fresh tomatoes aren't available, canned diced tomatoes will work just fine.
- Cream Alternatives: If you want a lighter version of this chowder, substitute the heavy cream with coconut milk or a plant-based cream for a delicious twist.
- Texture Matters: For a creamier texture, blend a portion of the chowder with an immersion blender before adding the cream. This will give you a silky base while keeping some chunky bits for texture.
- Garnish for Greatness: Don’t skip the fresh cilantro! It adds a burst of freshness that complements the chowder beautifully. You can also add a squeeze of lime for an extra zing.
- Serving Suggestions: Pair your chowder with crusty bread or homemade crackers for a satisfying meal. A simple side salad can also balance the richness of the chowder.
- Make Ahead: This chowder can be made ahead of time and stored in the fridge for up to three days. Just reheat gently and add a splash of cream before serving to refresh the flavors.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 8g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
