Sunday, January 25, 2015

Roasted Corn, Pepper, and Tomato Chowder

3 red bell peppers, halved and seeded
3 ears shucked corn
1 1/2 pounds tomatoes, halved, seeded, and peeled (about 4)
2 tablespoons extra-virgin olive oil
4 cups chopped onion (about 2 medium)
3 (14-ounce) cans fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) crumbled blue cheese
2 tablespoons chopped fresh chives

1. Prepare grill to medium-high heat.

2. 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.

3. Heat oil in a 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.

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