Roasted Red Pepper & Corn Chowder
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
2 clove Garlic 0.5 medium (2-1/2" dia) Onions, raw 2 cup kernels Yellow Sweet Corn, Frozen 1 tsp Salt 1 tsp Granulated Sugar 200 gram(s) bell pepper, red, sweet, raw 0.5 tbsp Soybean Oil 1 tsp Turmeric, ground 8 fl oz Red Wine 8 fl oz Heavy Whipping Cream 4 cup Vegetable stock 0.15 cup King Arthur 100% Unbleached White Whole Wheat Flour 0.1 cup Tomato Paste
Roasted Red Pepper & Corn Chowder
Chez Stephens
In a large stock pot, heat:
3-4 tbsp EVOO
Add slowly to allow each ingredient to simmer:
3 tbsp minced garlic
1/2 white onion, diced
1 - 2 cups corn kernels
1/4 cup Planters Seed Co. roasted garlic with red pepper
1 - 2 whole red peppers, diced (can oven roast this first for added flavor)
Saute on high heat to slightly brown the corn and red pepper.
Remove half of saute mixture and add to food processor with:
1/2 cup red wine
1/2 cup heavy cream.
To remaining mixture in stock pot, add:
1 container Swanson's vegetarian vegetable broth
1/2 cup red wine
1/2 cup heavy cream
Simmer a while, stirring well. Add processed ingredients back to stock pot, plus:
1 tbsp flour (white or whole wheat)
2 tbsp tomato paste (see notes)
Mix well and simmer about 15 additional minutes, adjusting seasoning to taste. The Planter's blend has plenty of heat, but it is balanced by the cream to create a smooth and hearty chowder with bites that end with a punch. Compensate for too much or too little spice by adding additional cream, spice blend or wine to taste. If you're making a batch with a plan to enjoy the soup leftover (which we do regularly because it just seems to get better), remember that the heat will intensify slightly. We enjoy the changes in this soup over a few days.
I personally think it is delicious, fulfilling and yet fairly low calorie, and I think it's particularly good with some smoked salmon and a fresh, sliced tomato on the side. Enjoy!
MAY 4, 2013
Planter's spice mix (the essential ingredient for this soup and our roasted red pepper and butternut squash bisque), a fresh onion and minced garlic make this a phenomenally tasty soup.
Combined slowly in the stock pot, the vegetables brown and create great flavor.
Diced red pepper ready to go to the dance...
Money well spent. If I had regular access to Planter's Seed Company, I would probably go bankrupt.
I probably brown these vegetables to the point that it would appall most chefs, but I think it's essential for the flavor of this soup.
The Bota Box (preferably Malbec or Shiraz) is critical for both the taste of the soup and the happiness of the cook.
I keep a large container of whole wheat flour in the pantry for baking, but this small French container is my go-to near the stove for adding a tablespoon of flour while cooking. Also, this tube approach to tomato paste is fantastic and much handier (and less wasteful) than the can approach. More on that below.
Yum. We couldn't get enough of this soup and should have made a bigger batch! We ended up with about 7 - 8 servings, as a point of reference. I'll probably double our next batch of it because it improves leftover.
Total damage: under 230 calories for a super rich, decadent and tasty soup (and under 15 grams of fat). Nutritional information from SparkRecipes and all ingredient quantities were rounded up for overly cautious nutritional information.
Serving Size: 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BSTEPHENS65.
Serving Size: 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BSTEPHENS65.
Nutritional Info Amount Per Serving
- Calories: 273.7
- Total Fat: 16.8 g
- Cholesterol: 54.4 mg
- Sodium: 442.5 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 3.0 g
- Protein: 3.7 g
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