Roasted vegetable chowder.
After a great day of fun activities with my son, dinner came too fast once again.
Refrigerator door open pondering how I would use the leftovers from the night before.
Soup was the only meal that sounded good. All the ingredients lined up on my prep table, cutting board ready as well as my large Le Creuset pot on the stove.
I really enjoy preparing soups with roasted vegetables, but never before have I used roasted bell peppers and corn together.
Therefore I was a bit nervous about the result.
The voices in my house have spoken: “We Love It”. And this coming from a child too. Happy mom!!
I have to admit I really enjoy creating in the kitchen.
The soup last night was, I have to say, quite delicious, not to mention healthy.
As you can see, it was pretty easy to prepare, and any vegetables will do.
Just let your imagination take over and have fun with it.
Suggestions
- You may want to add some baby pasta, too, cooked aside, to make a rich winter soup for the little one.
- I liked to sprinkle some lime juice over it, it intensified the flavor of the corn and the bell peppers.
- Maybe add some jalapeno to give it s Southwest kick.
If you enjoy this delicious Roasted Vegetables Chowder – A healthy and Delicious recipe, look at my other recipes.
Spinach Quesadillas with Tomatoes and Avocado
Panko Salmon – Crunchy and Delicious
Potatoes Maitre D’ – French Classic
Salmon with Avocado And Cucumber Salad
Roasted Vegetables Chowder - Healthy and Delicious
Ingredients
- bell peppers roasted bell peppers
- carrots roasted carrots
- corn roasted corn
- zucchini sliced zucchini
- 1.5 cup corn 1 1/2 cup frozen white corn
- 1 cup chicken 1 cup already cooked chicken
- red bell pepper cut up pieces of yellow and red bell pepper
- lime juice lime
Instructions
- Scrape the corn from roasted the cob and set aside. Cut the cob core in half and place inside a large pan.
- Add the roasted bell peppers, carrots, zucchinis, frozen white corn, scraped roasted corn, chicken or meat, vegetables bouillon cube to the pan. Add water to about two inches over the vegetables.
- Cook for about 30 minutes.
- Remove the corn cob core and scrape any juices or corn remaining to it.
- Place all the vegetables in the blender and liquefy. Return to pan and if to thick add some water to dilute.
- Serve with a dollop of sour cream and chopped bell peppers. Add a sprinkle of lime juice over the soup.
Nutrition
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Soups, Sunday Night Dinner
- Cuisine: French
Did you make this?
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