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


*Optional: chives and avocado for garnish


To Make:

1) Preheat oven to 350.

2) Place aluminum foil on a cookie sheet and lightly grease.

3) Remove tops and seeds from peppers and cut the green and red peppers into quarters and the poblano peppers in half.

4) Lightly brush peppers with the 1tsp olive oil and sprinkle with 1 tsp of salt, pepper, and garlic powder.

5) Place peppers with skin side up on cookie sheet making sure they are not overlapping and roast 15 minutes (you can also grill peppers).

6) Take peppers out of the oven and set aside to cool.

~ Cut corn kernels off the cob and place aside in a bowl. DONT THROW COBS AWAY!





7) Heat 1 TBS oil in large pot.

8) Add onions and garlic and sauté 2 minutes.

9) Add carrots and celery and sauté 1 minute.

10) Add remaining spices, bayleaves, and corn cobs and cover with vegetable broth and bring to a simmer.



11) Cover and simmer on low for 45 minutes.

~ Once peppers are cooled, chop peppers into 1in thick pieces.



12) After simmering the broth for 45 minutes, take the cobs out.

13) Turn stove to medium and add the corn kernels, chopped peppers, and potatoes, and bring to a light boil.

14) Cover and cook another 15 minutes.

15) Turn stove down to low and take bay leaves out.

16) Add coconut milk, stir,  and cook 5 more minutes.

17) Ladle soup into bowls and garnish with onion and avocado*


Enjoy the veggies of your labor!



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