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Chipotle Roasted Red Pepper Chowder

What you need: 

4 medium red peppers
1 tablespoon olive oil
1 yellow onion, chopped
6 cloves garlic, chopped
1 teaspoon cumin
salt, to taste
1/2 to 1 chipotle pepper, chopped, to taste *
4 cups broth
2 medium red potatoes, washed, cubed small
1 cup corn kernels
2 tablespoons vegan sour cream or 1/2 cup nondairy milk

What you do: 

1. Preheat your oven to broil. Place red peppers on a piece of foil; place in oven close to the broiler. When the top has charred, turn the peppers so each side blackens.
2. In a pan, heat olive oil. Add onion, saute until it is sweating. Stir in the garlic; cook until fragrant. Stir in cumin, salt, and chipotle pepper. (*Chipotle will spice up your soup quickly, so add a little at a time as to not over-do it.) Stir well and cook for 1 minute.
3. Add broth and potatoes; cook on medium heat until firm but soft.
4. By this point your all sides of your peppers should be crispy. Place them in a paper bag for a few minutes. This will encourage the skins to peel off. After you peel them, chop the peppers. Add them to the soup.
5. Puree 3/4ths of the soup and cook for 5 more minutes to blend flavors. Adjust flavors if need be.
6. Stir in corn and vegan sour cream. The sour cream is optional but it has a nice way of offsetting the spice of the chipotle while maintaining the smokey flavor. Serve hot or cold with crusty bread!
Source of recipe: I wrote this

Preparation Time: 
5 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I LOOOOVE this soup, thank for the recipe. I added a can of stewed tomatoes and used vegan cream cheese, instead of sour cream. This is so NOM with homemade croutons or bread.

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Glad it's a hit.  Oh man, I'm sure yellow peppers made is a beautiful golden soup!  Perhaps I'll try that next time garnished with some fresh cilantro for color- fabulous.

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This was exceptional!  Made with these substitutions:  1) Yellow bell peppers were on sale so I used those, 2) We're LactoOvo Vegs so I used dairy sour cream, otherwise I made according to your recipe.  Just delicious and the 3/4 puree made it the best consistency.  When I make it with red bells I'll submit my photo, too.  Thanks, FullObeans, genius recipe.....a keeper.

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This was VERY GOOD! The only things I changed were 2 extra cups of broth (I like soupy soup) and I mashed the potato soup mixture with a potato masher cause I was too lazy to clean my blender... Blended would have probably been even better!

I used the vegan sour cream option instead of the "milk" and the 1 full chipotle pepper. I served it with "crusty bread" as suggested... This would be dope in a bread bowl, for reals!

Good job! Def plan on trying more of your recipes cause your taste buds seem similar to mine <3

:)>>>

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