Get ready to transform your ordinary dinner into an extraordinary culinary adventure with this mouthwatering charred sweet pepper potato chowder! Imagine a creamy, rich soup that combines the smoky sweetness of charred peppers with hearty, tender potatoes - a comfort food that's about to become your new obsession. This isn't just another soup; it's a symphony of flavors that will transport you from your kitchen to a gourmet restaurant in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 3 large potatoes, diced
- 2 sweet bell peppers, charred and chopped
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Begin by preparing your ingredients. Dice the 3 large potatoes into uniform cubes, approximately 1-inch in size. This will ensure even cooking. Chop the onion finely and set aside. For the sweet bell peppers, you can use a mix of colors (red, yellow, or orange) for a vibrant chowder.
- To char the sweet bell peppers, preheat your oven's broiler. Place the whole peppers on a baking sheet lined with foil. Broil them for about 10-15 minutes, turning occasionally, until the skin is blistered and blackened all over. Once charred, remove them from the oven, cover with a clean kitchen towel, and let them steam for about 5 minutes. This will make peeling easier.
- After the peppers have steamed, peel off the charred skin, remove the seeds, and chop the flesh into small pieces. Set aside.
- In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Next, add the diced potatoes to the pot and stir well to combine with the onion. Cook for an additional 5 minutes, allowing the potatoes to absorb the flavors.
- Pour in the 4 cups of vegetable broth, ensuring that the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are fork-tender.
- Once the potatoes are cooked, add the charred and chopped sweet peppers to the pot. Stir in the 1 cup of heavy cream, mixing well to combine. Allow the chowder to heat through for an additional 5 minutes, stirring occasionally.
- Season the chowder with salt and pepper to taste. Adjust the seasoning according to your preference.
- To serve, ladle the chowder into bowls and garnish with chopped chives for a fresh touch. Enjoy your delicious charred sweet pepper potato chowder!
Tips
- Pepper Charring Perfection: For the most intense flavor, char your peppers until they're completely blackened. The more blistered the skin, the deeper the smoky taste.
- Potato Prep Matters: Cut potatoes into uniform 1-inch cubes to ensure even cooking and a consistent texture throughout the chowder.
- Cream Temperature Trick: Add heavy cream at the end and heat gently to prevent separation and maintain a smooth, luxurious consistency.
- Flavor Boosting Hack: Consider adding a pinch of smoked paprika or a splash of white wine to enhance the depth of flavors.
- Garnish Game: Don't skip the chives! Fresh herbs add a bright, fresh contrast to the rich, creamy chowder.
- Make-Ahead Magic: This chowder actually tastes even better the next day, so don't hesitate to prepare it in advance.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 70mg
