Roasted Pepper Corn Chowder
Delicious recipe, although it does take a fair amount of attention. If you are looking for something easy that you can just start and forget about, this is not the meal for you. However, if you have the time to dedicate, it is absolutely the best corn chowder you will have. In the wise words of my husband, "this is really good soup!" Roasted Pepper Corn Chowder Serves 6-8 Total Time: 1.5 Hours Calories (per 1 Cup): 150-200 Keeps: 5 days in the fridge. (You can also freeze it for up two 2 months if you want a handy meal!) What you will need: 8 cups Vegetable Broth 1 can full fat coconut milk 4 Yukon Gold Potatoes (cut into 1in pieces) 2 Carrots (chopped) 3 Celery Stocks (chopped) 4 Cobs Yellow Corn 5 Cloves Garlic (minced) 1 Large Yellow Onion (chopped) 4 Poblano Peppers 1 Red Pepper 1 Green Pepper 1 TBS +1 tsp Fresh Ground pepper 1 TBS + 1 tsp Garlic powder 1.5 TBS + 1 tsp Sea Salt 1 TBS +1tsp Olive Oil 1 TBS sage 3 Bay Leaves *Option