Roasted Red Pepper Corn Chowder

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I am really trying to waste less food. I heard a staggering statistic last week. Every day we waste enough food to fill the Rose Bowl. What to do with the red pepper in the fridge that was almost at the end of it's shelf life? How about a soup? I love the flavor of roasted red peppers, especially in soup.

The original recipe called for 2 cups of roasted red peppers and 2 cans of creamed corn. I really don't like creamed corn, so I chose to just use the frozen corn. The texture of this soup was more of a broth and less of a cream soup. The red pepper gives this soup a wonderful rich flavor.





Corn and Roasted Red Pepper Chowder
Inspired by the New England Soup Factory Cookbook

6 Tbsp. salted butter
2 cups diced onions
1/2 cup diced celery
1 cup diced carrots
3 cloves of garlic, minced
4 to 5 Yukon gold potatoes, peeled & cut into 1/2" cubes
6 cups chicken stock or broth
2 tsp. ground coriander
1 tsp. ground bay leaves
3 lbs. frozen or fresh corn kernels
2 Tbsp. cornstarch dissolved in 4 Tbsp. cold water
2 cups light cream
1 roasted red pepper, pureed until smooth
2 tsp. Tabasco sauce
Kosher salt & black ground pepper to taste

In a stockpot melt the butter over medium-high heat. Add the onions, celery, carrots, and garlic. Sauté for 5 to 7 minutes. Add the potatoes and sauté for 5 minutes more. Add the broth and bring to a boil. Reduce the heat to medium and simmer until the potatoes soften but don't lose their shape, about 10 minutes. Add the coriander, bay leaves, and corn. Bring back to a boil and cook for 5 minutes.. Add the creamed corn and the cornstarch water mixture. Return to a boil and cook for 1 to 2 minutes. Add the cream, red peppers, cilantro, Tabasco sauce, salt and pepper. Bring the soup to a slow simmer for 2 minutes.
Makes 10 to 12 servings

I am linking this to Tasty Tuesday, Tempt My Tummy Tuesday , Tuesday's at the Table,
Souper Sunday's at Kahakai Kitchen and Let's Do Brunch at My Sweet and Savory.