Roasted Corn, Pepper & Tomato Chowder

  in Recipes, Soups and Stews

Serves 6

3 red peppers, halved, seeded
2 cups corn
1 1/2 pounds tomatoes, seeded, and quartered (about 4) 
2 tablespoons extra-virgin olive oil
1 large onion, chopped
4 cups chicken or vegetable broth
3/4 teaspoon dried thyme or 1 tablespoon fresh
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup crumbled goat cheese
2 tablespoons chopped fresh chives

  1. Preheat oven to 425F. Cut the onion in quarters. Place the vegetables on a large baking pan. Sprinkle with the olive oil and toss to coat the vegetables. Roast for about 30 minutes until lightly browned. Remove from oven and add the vegetables to a soup pot.
  2. Add the broth, thyme, salt, pepper, and corn to the pot. Bring to a boil. Reduce heat, and simmer 15-20 minutes or until vegetables are tender. Taste and add more salt and pepper, if needed. Ladle about 1 1/2 cups soup into each of 6 bowls; top each serving with cheese and chives.