Roasted vegetables chowder.
After a great day of fun activities with my son, dinner came too fast once again. Refrigerator door open pondering how I was going to use the left overs 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 I used roasted bell peppers and corn together, therefore I was a bit nervous of the end result. The voices in my house spoke: “We Love It”.
I have to admit I really enjoy creating in the kitchen. The soup last night was, I have to say, quite delicious. As you can see it was quite easy to prepare, and any vegetables will do. Just let your imagination take over and have fun with it.
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.
Tonight’s June 18, 2012 dinner:
Roasted Corn, Bell Peppers and Vegetables Chowder
ROASTED CORN, BELL PEPPERS AND VEGETABLES CHOWDER
Roasted bell peppers
Roasted corn in the cob
1 ½ cup frozen white corn kernels
1 cup Chicken or beef, already cooked and cut up in pieces
1 vegetables bouillon cube
Salt and pepper
Cut up pieces of red and yellow bell peppers
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.