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7. Roasted Corn, Pepper, & Tomato Chowder

Ingredients

3 red bell peppers, halved and seeded

3 ears shucked corn

1 1/2 pounds tomatoes, halved, seeded, and peeled (about 4)

2 tablespoons extra-virgin olive oil

4 cups chopped onion (about 2 medium)

3 (14-ounce) cans fat-free, less-sodium chicken broth

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup (1 ounce) crumbled blue cheese

2 tablespoons chopped fresh chives

Directions

Prepare grill to medium-high heat. Arrange bell peppers, skin side down, and corn in a single layer on a grill rack; grill 5 minutes, turning corn occasionally. Add tomatoes; grill an additional 5 minutes or until vegetables are slightly charred. Remove from heat; cool 10 minutes. 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 7 minutes or until tender, stirring occasionally. Stir in tomato mixture; cook 3 minutes, stirring occasionally. Increase heat to high, and stir in broth. Bring to a boil. Reduce heat, and simmer 30 minutes or until vegetables are tender. Cool 20 minutes. Puree tomato mixture 1/3 at a time. 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.

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