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Roasted Red Pepper and Corn Chowder Recipe

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This recipe for Roasted Red Pepper and Corn Chowder, by , is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Ferguson
Added: Friday, February 11, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 large red peppers, quartered and seeded
1 large sweet onion, cut in 1/2 " wedges
2 garlic cloves, halved
1/2 tsp. dried thyme
1 T. olive oil
1 can (14 oz.) chicken broth
1 can (15.5 oz) italian plum tomatoes with juice
1 can (11 oz) corn kernels, drained
ground pepper
1/4 c, fresh cilantro or basil (optional)
sour cream (optional)

Directions:
Directions:
Preheat oven to 400F. Combine peppers, onion, garlic, and olive oil in a large baking dish. Bake 35 minutes, cool slightly and add chicken broth.
In batches, puree vegetable - broth mix with the tomatoes. Transfer to a saucepan, add corn, and simmer until hot. Add pepper to taste. Garnish with fresh cilantro or basil and sour cream.

Personal Notes:
Personal Notes:
This soup is so easy, and delicious! It's great with sandwiches or a green salad for lunch or a light supper.

 

 

 

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