Roasted Red Pepper Corn Chowder

5 from 5 votes

Roasted Red Bell Pepper Corn Chowder is a mouthwater culinary delight and easy to make

Prep Time5

Cook Time40

Total Time45

Course: Soup

Cuisine: American

Servings: cups

Calories: 747kcal

Roast corn and red bell peppers either on a grill, in a dry skillet or under the broiler.
Place roasted peppers in a plastic bag to sweat; meanwhile, use a sharp knife and shuck the corn kernels off the cob; once peppers are cool enough to touch, use a sharp knife to remove blackened skin; remove seeds and chop into fine pieces; set aside
2 large ears of corn, 4 large red bell peppers
In a large stockpot or Dutch oven on medium heat, melt butter; add chopped red onion and diced red peppers; saute 2-4 minutes then add garlic; sprinkle in flour; combine well
½ cup diced red or purple onion, 1 teaspoon fresh minced garlic, 4 tablespoons unsalted butter, 4 tablespoons all-purpose flour
Place corn kernels in food processor and pulse while adding heavy cream; transfer the pureed mixture to the stockpot; season with white pepper
2½ cups heavy cream, ¼ teaspoon white pepper
Use immersion blender to puree the chowder mixture; add lime juice; salt to taste
juice of one large lime, salt to taste

For a pretty presentation, reserve a few roasted corn kernels to garnish the finished dish.