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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Roasted Red Pepper and Corn Chowder Recipe

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This recipe for Roasted Red Pepper and Corn Chowder is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 400ºF. 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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