Corn and Roasted Red Pepper Chowder
Brittany
ingredients
- 2 tablespoons olive oil
- 2 leeks, trimmed and split lengthwise
- 4 tablespoons unsalted butter
- 1 yellow onion, diced
- 4 ribs celery, diced
- 6 garlic cloves, minced
- 8 cups vegetable or chicken broth
- 2 Yukon gold or russet potatoes, peeled and chopped
- Kernels from 4 ears fresh corn (I use 2 cups frozen corn)
- 3 roasted red bell peppers, peeled, cored, seeded and chopped
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoon fresh thyme or 2 teaspoons dried thyme
- 2 tablespoons chopped fresh chives or parsley
- 1 cup heavy cream
- Fresh chives to garnish, optional
directions
- 1
Soak the leeks in a bowl of cold water for 10 minutes. Rinse and drain. Slice into 1/4 inch rounds and set aside.
- 2
Melt the butter in a large saucepan over medium-low heat and add the onion. Cook and stir about 15 minutes, until softened. Add the leeks and celery and cook and stir about 10 minutes longer, until the leeks and celery have softened. Add the garlic and cook and stir about 2 minutes more.
- 3
Add the broth and potatoes and bring to a low boil, reduce heat and simmer, uncovered, about 30 minutes, until the potatoes are tender. Add the corn, roasted red peppers, salt, pepper and thyme and simmer about 15 minutes longer. Remove the pot from the heat and add the chives.
- 4
Remove about 4 cups of the mixture and let cool slightly. Place the soup in the bowl of a food processor and puree until smooth, or use an immersion blender. Return this pureed mixture to the pot of soup and stir until blended.
- 5
Stir in the cream and reheat over low heat, stirring constantly until heated through. Serve immediately and garnish with chives if desired.
notes
Try adding lump crabmeat or cooked shellfish to the soup for a more hearty meal.
Source: Foster's
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