Roasted Pepper And Corn Chowder
|Red bell pepper||1|
|Shucked corn ears||8|
|Fat free less sodium chicken broth||3 Cup (48 tbs)|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Minced garlic||2 Teaspoon|
|2% milk||1 Cup (16 tbs)|
|Ground cumin||1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs)|
|Finely chopped red bell pepper||1⁄2 Cup (8 tbs)|
1. Preheat broiler.
2. Cut poblano chiles and bell pepper in half lengthwise. Discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Flatten peppers with hand and broil 15 to 20 minutes or until roasted. Place peppers in a zip-top plastic bag and seal. Let stand 5 minutes. Peel and coarsely chop. Set aside.
3. Cut kernels from ears of corn to measure 8 cups, reserving cobs; set kernels aside.
4. Combine reserved cobs and chicken broth in a large Dutch oven, and bring to a boil. Cover; reduce heat to medium-low, and simmer 15 minutes. Remove and discard cobs.
5. Add 1 1/2 cups corn kernels to broth and bring to a boil. Cover; reduce heat, and simmer 10 minutes. Drain, reserving broth and kernels.
6. Meanwhile, melt butter in a large Dutch oven over low heat. Add onion, celery, and garlic; saute over medium-high heat 5 minutes. Add reserved broth and remaining 6 1/2 cups uncooked corn kernels to pan; bring to a boil. Cover; reduce heat, and simmer
10 minutes. Stir in roasted peppers; cool slightly.
7. Place corn mixture in batches in a blender or food processor. Process until smooth, scraping sides of bowl.
8. Strain mixture, in batches, through a fine sieve, into a pan. Discard solids. Stir in reserved cooked 1 1/2 cups kernels, milk, cumin, salt, and pepper. Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally. Stir in cilantro. Sprinkle with red bell pepper, if desired.