Roasted Red Pepper Chowder

Summer or at least summer weather has finally arrived at my house.  Warmer days means I want lighter meals that take less time to prepare.  Soup doesn’t seem very summery to most people, but my family has actually found quite a few soups that are good in the summer.  I do shy away from some options, like I don’t make much minestrone or chili during the summer.  But light, quick-cooking soups are a great summer dinner.  Zucchini soup is a definite go to, for sure.

The word “chowder” in the title of this recipe seems odd to me.  To me chowder is creamy, thick, and laden with potatoes.  None of those describe this soup.  It is a “full” soup though, so you aren’t just swimming in broth like a chicken noodles soup.  I loved how quickly all the flavors in this came together to create something satisfying.  And the corn and peppers make it taste like summer.  Enjoy!

Roasted Red Pepper Chowder (Serves 2-3)

Roasted Red Pepper Chowder

2 red peppers
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
1 teaspoon cumin
¼ teaspoon chipotle chile powder (more per your heat preference)
2 cups low sodium broth (chicken or vegetable)
1 (15 ounce) can reduced sodium black beans, rinsed and drained
1 cup frozen corn
2 tablespoons lime juice
1 avocado
¼ cup chopped cilantro
¼ cup nonfat sour cream

1. Coat red peppers with cooking spray. Place on a grill over medium to medium high heat. Cook, rotating, until each side is lightly charred. Remove from heat and place in a paper bag. Let stand for at least 10 minutes. Remove as much of peel as possible. Discard stem and seeds.

2. Heat olive oil in a medium to large sauce pan over medium-high heat. Saute onion until beginning to become tender, about 3-5 minutes. Add garlic, cumin, and chile powder. Cook 1 minute more.

3. Add roasted pepper and chicken broth. In a blender or with an immersion blender, blend until smooth (or mostly smooth, in my case). Return to pan and to heat.

4. Add beans, corn, and lime juice. Simmer for 10 minutes over medium heat. Serve with sliced avocado, cilantro, and a dollop of sour cream.

Nutritional Information (Amount per serving):

Calories: 517
Protein: 19 g
Fat: 24 g
Saturated Fat: 3 g
Cholesterol: 3 mg
Carbohydrates: 65
Fiber: 21 g
Sodium: 803 mg

Recipe Notes: I highly recommend “roasting” several peppers at a time. I did four, since I needed that many for recipes that week. It doesn’t take any longer to do more, and then you have them. You can go all the way to peel them and then store them. Or I just put the bags into the fridge to cool and did all the peeling and cleaning as I needed them. I was silly and put my soup in a food processor, which did not work very well at chopping all of this up. It still tasted good and the consistency did not bother me. The soup pictured also probably has more beans than 1 can of beans. I cook beans in large batches in a crockpot and then freeze them for later in plastic bags. I probably get about 1 ½ cups, whereas I think a can of beans is around 1 cup of beans. Honestly, I don’t know that it is any cheaper this way. I just like doing it for some reason. I know the fat looks REALLY high in this dish. It is because of the avocado. Monounsaturated fats are good for you – read here.

Source: adapted from Cooking Light

Low iodine adjustment: Use an iodine or salt free broth. Use homemade beans or unsalted beans. Omit the sour cream on top. You may want to add ½ teaspoon non iodized salt in step 4 for seasoning.

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