Slimmed-Down Roasted Red Pepper and Corn Chowder

Red bell pepper and onion are roasted, heated with cream-style corn, fat-free milk, cream, and cream cheese, blended, and combined with corn.

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Ingredients:

• 1 can (14 oz) cream-style corn
• 1 red bell pepper
• 1 1/2 cups fat-free half and half
• 2 chicken bouillon cubes
• 1 cup fat-free milk
• 1/2 small onion, diced
• Cumin to taste
• Chili powder to taste
• Seasoned salt to taste
• Pepper to taste
• 4 oz fat-free cream cheese
• 1 can (14 oz) whole kernel corn, drained

Method

Begin by setting oven to broil. Remove core from red bell pepper and slice into 4 flat sections. Roughly chop 1/2 onion and place on greased, foil-lined broiler pan with bell pepper slices. Broil about 8-10 minutes or until bell pepper skins become charred. Once skins have charred, remove peppers and quickly place in a glass bowl. Cover tightly with foil or plastic wrap and let stand at least 15 minutes or until cool to the touch. Remove pepper skins. In a large pot, combine the cream-style corn, the peeled peppers, roasted onions, cream cheese, half and half, milk, and bouillon cubes. Heat over medium heat about 10 minutes, mixing well. Allow cream cheese to melt and bouillon cubes to dissolve. Add salt, pepper, cumin, and chili powder to taste. Remove from heat. Cool slightly. In batches, blend soup until mixture is smooth. (Be careful when blending hot liquids. Pulse mixture a few times before blending on low.) Return soup to pot and add whole kernel corn. Simmer an additional 10 minutes, then serve.

Notes:

Number of servings: 4

Submitted By: olemissmoss
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