Recipe Tip  
  September 2009
Roasted Corn, Pepper, and Tomato Chowder  

Grilling the vegetables heightens their sweetness, and blue cheese provides a pungent counterpoint in this soup.  Substitute crumpled goat cheese or feta, if you prefer.

3 red bell peppers, halved and seeded
3 ears shucked corn, or 2 cups canned/drained or thawed from frozen
1 ½ pound tomatoes, halved, seeded, and peeled (about 4)
2 Tbsp olive oil
4 cups chopped onion, (about 2 medium)
3 (14-ounce) cans fat free, less-sodium chicken or veggie broth
¼ tsp salt
¼ tsp freshly ground black pepper
¼ cup (1 oz) crumpled blue cheese
2 Tbsp chopped fresh chives (optional)

Prepare grill to medium-high heat.  (This could also be done in the oven)  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.  (If you were using corn not on a cob,  just add it to the tomatoes).

Heat oil in 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.

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. (Or leave in if you like it chunkier)  Place pan over medium heat; cook until thoroughly heated.  Stir in salt and black pepper.  Ladle about 1 ½ cups soup into each of 6 bowls; top each serving with 2 tsp cheese and 1 tsp chives.  Yield 6 servings.

Nutrition Info:  (for 1 ½ cups soup + 2 tsp cheese)
Calories: 155
Fat: 7.2 g (sat 1.7)
Protein 5.4 g
Carb: 21 g
Fiber 4.4 g
Sodium: 620 mg

Exchange system count as:  1 ½  starch + 1 fat

Adapted from COOKING LIGHT magazine

June 2009

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