Roasted Vegetables Chowder
Total Steps
6
Ingredients
11
Tools Needed
3
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http://www.giangikitchen.wordpress.comIngredients
- roasted bell peppers
- roasted carrots
- roasted corn in the cob
- sliced zucchinis
- 1 1/2 cup frozen white corn kernels
- 1 cup cooked and cut chicken or beef
- 1 cube vegetables bouillon
- salt and pepper
- sour cream
- cut red and yellow bell peppers
- lime juice
Instructions
Step 1
Scrape the kernels from the roasted corn cobs and set aside. Cut the corn cob cores in half and place them inside a large pot.
Step 2
Add the roasted bell peppers, roasted carrots, sliced zucchinis, frozen white corn kernels, scraped roasted corn kernels, cooked chicken or beef, and the vegetables bouillon cube to the pot. Add enough water to cover the vegetables by approximately two inches.
Step 3
Bring to a boil, then reduce heat and simmer for about 30 minutes.
Step 4
Remove the corn cob cores from the pot, scraping any remaining juices or corn back into the soup.
Step 5
Transfer the cooked vegetables and liquid to a blender and liquefy until smooth. Return the pureed soup to the pot and add more water if needed to reach desired consistency.
Step 6
Serve the chowder warm, garnished with a dollop of sour cream, chopped red and yellow bell peppers, and a sprinkle of lime juice.