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.

Roasted Pepper Pasta Sauce

I wanted to make something different with a couple of peppers that were getting close to being past their prime. Normally we would slice these peppers, toss with a little olive oil, kosher salt, pepper and toss them in the grilling pan to grill. I wanted to do something different with these peppers. I hate to admit this but I don't make a lot of my pasta sauces from scratch. After working all day, it's just too easy to open a jar. I love roasted pepper pasta sauces, so I decided to give it a try.

No photos of the finished dish, didn't like the way they turned out. . The recipe that was my inspiration used cream. I made a lighter version of the recipe, using milk and cornstarch. We loved the taste and creamy texture of this sauce. Looking forward to summertime peppers and more roasted pepper sauce.

Roasted Pepper Sauce
2 large peppers
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil
1 1/2 cups whole milk
1 tablespoon cornstarch
1/4 cup water
1/4 cup grated Parmesean cheese
salt and pepper to taste

1.Preheat grill. Lightly coat the peppers with olive oil. Grill peppers over a medium flame broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag to cool for approximately 45 minutes.
2.Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
3.In a skillet, cook and stir the garlic, basil, and peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes.
4.Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Mix 1/4 cup water and 1 tablespoon cornstach with a whisk. Pout milk, cornstarch mixture into the skillet. Whisk until smooth. Add the Parmesean cheese; cook and stir until the cheese melts. Season with salt and pepper to taste. Simmer for 5 minutes.

One Year Ago Beer Marinated Pork Chops.

I am linking this to Tempt My Tummy Tuesday at Blessed With Grace, Tuesday's at the Table at All the Small Stuff and Tasty Tuesday's at Balancing Beauty and Bedlam.