ROASTED CORN, PEPPER, AND TOMATO CHOWDER

ROASTED CORN, PEPPER, AND TOMATO CHOWDER image

Yield 6 servings

Number Of Ingredients 10

3 red bell peppers, halved and seeded
3 ears shucked corn
1 ½ lbs tomatoes, halved, seeded, and peeled (about 4)
2 T extra-virgin olive oil
4 c chopped onion (about 2 medium)
3 (14 oz) cans chicken broth
¼ t salt
¼ t fresh ground black pepper
¼ c crumbled blue cheese
2 T chopped fresh chives

Steps:

1. Prepare grill to med-high heat. 2. Arrange bell peppers, skin side down, and corn in single layer on grill rack. Grill 5 min, turning corn occasionally. Add tomatoes; grill additional 5 min or until veggies are slightly charred. Remove from heat; cool 10 min. Coarsely chop tomatoes and bell peppers; place in med bowl. Cut kernels from ears of corn; add to tomato mixture. 3. Heat oil in large Dutch oven over med heat. Add onion; cook 7 min or until tender, stirring occasionally. Stir in tomato mixture; cook 3 min, stirring occasionally. Increase heat to high, stir in broth. Bring to a boil. Reduce heat; simmer 30 minutes or until veggies are tender. Cool 20 min. 4. Place 1/3 tomato mixture in blender; process until smooth. Place pureed mixture in large bowl. Repeat procedure twice with remaining tomato mixture. Wipe pan clean with paper towels. Press tomato mixture through a sieve into pan; discard solids. Place pan over med heat; cook until thoroughly heated. Stir in salt and pepper. Ladle about 1 ½ c soup into each of 6 bowls; top each with 2 t cheese and 1 t chives.