Roasted Corn Pepper And Tomato Chowder Recipes

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ROASTED CORN CHOWDER



Roasted Corn Chowder image

This pot of goodness has flavors of bacon, onion, potatoes and a little kick of red pepper.

Provided by Donya Mullins

Categories     Main Course     Soup

Time 1h35m

Number Of Ingredients 11

4-5 slices of bacon - cut into 3rds
6 cups roasted corn - about 8 to 10 ears
1 medium onion - diced
3 tablespoons flour
4 Yukon gold potatoes - diced
1 tablespoon olive oil
5 cups chicken stock
1 cup half and half
2 teaspoons salt
1 teaspoon fresh cracked pepper
1/2 teaspoon Cayenne pepper

Steps:

  • Heat oven to 400 degrees.
  • Butter corn and sprinkle with salt and pepper.
  • Wrap in tin foil and roast in oven for 30, turning every 15 minutes. **you can also roast the corn on the grill**
  • When corn is done, remove from foil, cool slightly and cut from the cob.
  • Heat 1/2 tablespoon of olive oil in large dutch oven.
  • Cook bacon in hot oil until crispy.
  • Remove to drain on paper towels.
  • Add 1/2 tablespoon of olive oil to bacon drippings and heat.
  • Add onions and saute until translucent.
  • Mix in flour, salt and pepper and cook for 3 minutes.
  • Add chicken stock and potatoes. Bring to a boil and cook for 15 minutes.
  • Gently mix in corn and half and half, stirring well.
  • Add Cayenne pepper. Taste and adjust seasoning.
  • Remove pot from stove and with an immersion blender, process until chowder is blended but still has texture. **You can use a potato masher or stand blender to get the same texture - no worries!**
  • Place back on stove, heat on low. Serve with crumbled bacon and if desired, cheddar cheese.

ROASTED CORN CHOWDER



Roasted Corn Chowder image

Roasted fresh corn and potato chowder is hard to beat on a chilly day! For a twist, add just a few ounces of smoked salmon and have an incredible British Columbia-inspired smoked salmon corn chowder. Had this in a little cafe on a dock in Vancouver, BC while waiting for a sea plane to take me to the outer west coast of Vancouver Island for a late season salmon fishing trip. I spent several years playing around with it to recreate it. Don't know if I matched theirs exactly, but I have come up with this basic roasted corn chowder recipe that turns into a great smoked salmon chowder, too.

Provided by Will Bullock

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h55m

Yield 8

Number Of Ingredients 14

3 tablespoons butter, divided
3 cups fresh white corn kernels
1 teaspoon dried tarragon
1 pound bacon
1 large onion, chopped
3 cups chicken stock, or as needed
6 potatoes, diced
¼ cup chopped fresh flat-leaf parsley
4 cloves garlic, chopped
1 teaspoon dried celery flakes
½ teaspoon paprika
½ cup half-and-half
salt and ground black pepper to taste
¼ cup shredded Cheddar cheese, or as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
  • Place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
  • Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
  • Heat reserved bacon fat in Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
  • Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. Stir corn, potatoes, parsley, garlic, celery, and paprika into onion mixture. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
  • Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.

Nutrition Facts : Calories 361.8 calories, Carbohydrate 43 g, Cholesterol 41.5 mg, Fat 16.1 g, Fiber 5.6 g, Protein 14 g, SaturatedFat 7.4 g, Sodium 789.6 mg, Sugar 4.2 g

CORN & TOMATO CHOWDER



Corn & Tomato Chowder image

Popular Noom recipe for corn and tomato chowder

Provided by kevin

Categories     Soup

Number Of Ingredients 10

1 tsp butter (unsalted)
1 cup chopped onions
1 cup chopped celery
3 cups boiled potatoes (peeled, diced)
1 bay leaf
2 cups chicken broth (reduced-sodium)
1 1/2 cups canned diced tomatoes (with liquid)
1 1/2 cups frozen corn (thawed)
1 1/2 cups milk (nonfat)
black pepper (freshly ground)

Steps:

  • Lightly spray a 4-5 quart non-stick pot with cooking spray. Add the butter and place over medium heat. Add the onions and cook, stirring, 5 minutes. Add the celery and potatoes and cook, stirring occasionally, for 2 minutes
  • Add the bay leaf and broth and bring to a boil. Cover the pot and cook 20 minutes, stirring occasionally, for 2 minutes
  • Remove the bay leaf, puree 2 cups in a blender or food processor, and return to the pot
  • Stir in the tomatoes, corn, and milk. Return the soup to a simmer. Cover the pot and cook 20 minutes, stirring occasionally, for 2 minutes.
  • Stir in a few grindings of the black pepper. Garnish with parsley.

Nutrition Facts : Calories 270 kcal, ServingSize 1 serving

ROASTED CORN AND HEIRLOOM TOMATO SALAD



Roasted Corn and Heirloom Tomato Salad image

Colorful and refreshing salad using flavorful summer vegetables. The grilled vegetables and crisp tastes complement many grilled meats. You can substitute cherry tomatoes for the baby heirloom tomatoes.

Provided by Dean

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 11

4 ears corn on the cob, husks and silk removed
2 teaspoons olive oil
salt and ground black pepper to taste
1 red bell pepper
1 yellow bell pepper
1 ½ pints small heirloom tomatoes, halved
1 small red onion, halved and thinly sliced
1 bunch fresh basil, coarsely chopped
6 ounces mixed salad greens
2 tablespoons olive oil, or to taste
balsamic vinegar, or to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Rub ears of corn with 2 teaspoons olive oil and sprinkle with salt and black pepper; roast the ears on the preheated grill, turning occasionally, until the kernels are lightly browned, 10 to 15 minutes. Place red and yellow bell pepper on the grill and roast until the skins are blistered and lightly charred, turning often, about 15 minutes. Remove corn and bell peppers and let cool.
  • Cut the kernels from the cobs and place into a large bowl. Peel skins from bell peppers, seed, and cut the peppers into 1-inch pieces; mix peppers and corn together. Lightly toss with heirloom tomatoes, red onion, and basil. Cover and refrigerate until serving time.
  • Just before serving, mix in the salad greens and drizzle salad with 2 tablespoons olive oil and balsamic vinegar. Lightly toss to coat with dressing and season with salt and black pepper.

Nutrition Facts : Calories 116.5 calories, Carbohydrate 16.6 g, Fat 5.4 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 21 mg, Sugar 6.7 g

TOMATO CHOWDER



Tomato Chowder image

Make and share this Tomato Chowder recipe from Food.com.

Provided by maryjane in spain

Categories     Chowders

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 cups potatoes, diced
3/4 cup onion, minced
1 cup celery, chopped
3 cups tomatoes, de-skinned, chopped
1/4 teaspoon pepper
1/4 teaspoon oregano
2 1/2 cups boiling water
3 tablespoons butter
1/4 cup flour
1 teaspoon Worcestershire sauce
1 1/2 teaspoons salt
1 1/2 cups extra-sharp cheddar cheese, grated
2 cups milk
1 tablespoon parsley
1/2 teaspoon dry mustard

Steps:

  • Combine the first 7 ingredients in a large saucepan. Bring to a boil, reduce heat and simmer until vegetables are tender (approx. 15 min).
  • Make a double boiler by placing a glass bowl over a pot of simmering water, making sure that the water does not touch the bowl.
  • Add butter and stir while it melts. Sprinkle in flour, salt, pepper and mustard. Add milk all at once. Stir in Worcestershire sauce and continue stirring until smooth.
  • Add cheese and stir until cheese has melted and sauce is thick.
  • Add to vegetables and bring to a boil.
  • Add parsley and serve piping hot.

Nutrition Facts : Calories 242.1, Fat 15.1, SaturatedFat 9.4, Cholesterol 46, Sodium 675.3, Carbohydrate 17.5, Fiber 2.2, Sugar 3.2, Protein 10.3

ROASTED CORN, PEPPER, & TOMATO CHOWDER



Roasted Corn, Pepper, & Tomato Chowder image

Roasted corn brings added sweetness to this delicious chowder. Made creamy by pureeing part of the mix and paired with tomato and blue cheese for tartness, this soup is a treat.

Categories     Soups, Stews, and Curries     Vegetarian

Yield 6 (540 g)

Number Of Ingredients 9

3 ears shucked corn
1½ lbs. tomatoes, halved, seeded, and peeled (about 4)
2 Tbsp. extra-virgin olive oil
4 cups chopped onion (about 2 medium)
3 (14 oz.) cans fat-free, low sodium vegetable broth
¼ tsp. salt
¼ tsp. freshly ground black pepper
¼ cup (1 oz.) crumbled blue cheese
2 Tbsp. chopped fresh chives

Steps:

  • Prepare grill to medium-high heat. Arrange bell peppers, skin side down, and corn in a single layer on a grill rack; grill turning corn occasionally (5 minutes). Add tomatoes and grill until vegetables are slightly charred (5 minutes). Remove from heat; cool. Coarsely chop tomatoes and bell peppers; place in a medium bowl. Cut kernels from ears of corn; add to tomato mixture. Heat oil in a large Dutch oven over medium heat. Add onion; cook until tender, stirring occasionally (7 minutes). Stir in tomato mixture; stirring occasionally (3 minutes). Increase heat to high, and stir in broth. Bring to a boil. Reduce heat, and simmer until vegetables are tender (30 minutes). Cool 20 minutes. Place one-third of tomato mixture in a blender; process until smooth. Place pureed mixture in a 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 medium heat; cook until thoroughly heated. Stir in salt and black pepper. Ladle about 1 1/2 cups soup into each of 6 bowls; top each serving with 2 teaspoons cheese and 1 teaspoon chives.

Nutrition Facts :

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