Description
This Creamy Roasted Red Pepper and Corn Chowder is a delicious, comforting soup made with sweet corn, smoky roasted red peppers, tender potatoes, and a creamy coconut milk base. Blended until smooth or left slightly chunky, it’s an easy and flavorful meal perfect for lunch or dinner.
Ingredients
- 3 large red bell peppers, roasted and peeled
- 2 cups corn kernels (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream for a richer taste)
- 2 medium potatoes, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh cilantro or chives, for garnish
Instructions
- Begin by roasting the red bell peppers. Preheat your oven to 450°F (230°C). Cut the peppers in half, remove the seeds, and place them skin-side up on a baking sheet. Roast for about 25 minutes until the skin is charred and blistered. Remove from the oven and let cool, then peel off the skins and chop them roughly.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and sauté for another minute until fragrant.
- Add the diced potatoes to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and simmer for about 10-15 minutes until the potatoes are tender.
- Add the roasted red peppers and corn kernels to the pot, along with the smoked paprika, ground cumin, salt, and pepper. Let simmer for another 5 minutes.
- Using an immersion blender, blend the soup until smooth and creamy. If you prefer a bit of texture, blend only half of the soup. Alternatively, carefully transfer the soup to a regular blender, blending in batches if necessary.
- Once blended, stir in the coconut milk and heat through for another 2-3 minutes. Adjust the seasoning if needed.
- Serve hot, garnished with fresh cilantro or chives.
Notes
- Roast and peel the red peppers before adding them to the chowder for the best smoky flavor.
- Use fresh or frozen corn depending on availability.
- Blend only half the soup if you prefer a thicker chowder with some texture.
- Use coconut milk for a dairy-free version or heavy cream for a richer taste.
- Adjust the smoked paprika, cumin, salt, and pepper to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American