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On the Menu: Roasted Red Pepper Corn Chowder

We’ve had bursts of warm weather and then it cools down – this has been on repeat for the last month or so. When it cools down at night I’ve been craving soup. Susan of Peas and Love had a little fun with her Vitamix this weekend and created this delicious soup perfect for a chilly overcast spring night. The combination of red pepper and corn is incredible and I’m already planning on making it for Sunday night dinner this week.

Roasted Red Pepper Corn Chowder



1 10oz package of Frozen Corn

1 Red Pepper, roasted

1/2 White Onion, sliced

3 Tomatoes, chopped

2 Garlic Cloves

1/2 cup Black Beans (from a can is fine)

Juice of 1 Lime

1/2 tsp Cumin

1/2 tsp Cayenne Pepper

1 tsp Chili Powder

4 Sprigs of Cilantro, chopped

Salt and Pepper to taste



On a baking sheet, lay down halved and gutted red pepper drizzled in a light coat of Olive Oil, and bake at 375 degrees for 20 minutes until soft and ever so slightly charred. Set aside. In a big pan, bring together onions, garlic and 3 tablespoons of Olive Oil over medium heat, and cook until onions are translucent. Add in corn, tomatoes, beans, lime juice and all the spices- mixing thoroughly. Lower heat and simmer for 15 minutes. Transfer the mixture to a blender and throw in the peppers as well. Blend on high until a smooth puree forms, stopping occasionally to scrape down sides. Sprinkle in salt and pepper to taste and blend some more. Serve it up in bowls, and top with Cilantro.

Recipe & Food Prep by Susan Whang / Photography & Styling by Caitlin Flemming


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