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Kitchen Notebook

July 19, 2019

Corn Chowder with Charred Green Bell Peppers

30 Mins


Using tongs and a gas stove burner, roast the peppers until charred on all sides.  You can also cook them under the broiler on a baking sheet for about 10 minutes, using tongs to rotate them every couple of minutes. Let the peppers cool, then scrape off the char. Remove the core and seeds; then dice the peppers and set aside.

In a large pot, heat the oil. Add the onion and cook for 2-3 minutes, until translucent. Stir in the garlic, potatoes and a pinch of cumin. Continue to sauté, adding the corn and vegetable broth. Bring to a simmer and cook until potatoes are soft. 

Transfer half of the soup to a food processor or blender and pulse until smooth. Pour back into the pot and stir in the cream and peppers. 

Divide between two bowls and top with fresh cilantro and a sprinkle of paprika, if desired. 

30 Mins Dinner Recipe Summer Veg

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30 Mins Dinner Recipe Summer Veg

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