Simple Homemade Creamy Roasted Corn and Red Pepper Chowder

Ingredients

• •4 cups fresh or frozen corn kernels
• •2 medium red bell peppers, diced
• •1 medium onion, diced
• •2 medium potatoes, peeled and diced
• •2 tablespoons olive oil
• •3 garlic cloves, minced
• •4 cups vegetable broth
• •1 cup heavy cream
• •1 teaspoon smoked paprika
• •1 teaspoon dried thyme
• •Salt to taste
• •Black pepper to taste
• •Chopped fresh parsley for garnish

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. 2

   Spread the corn and diced red bell peppers evenly on the baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 20 minutes, stirring halfway through, until lightly charred.

3. 3

   While the vegetables roast, heat the remaining tablespoon of olive oil in a large pot over medium heat.

4. 4

   Add the onion and garlic to the pot, sautéing for 2-3 minutes until softened and fragrant.

5. 5

   Add the diced potatoes, smoked paprika, and dried thyme to the pot, cooking for another 2 minutes while stirring.

6. 6

   Pour in the vegetable broth, bring the mixture to a boil, and then reduce the heat to a simmer. Let it cook for 10 minutes or until the potatoes are tender.

7. 7

   Once the roasted corn and red bell peppers are ready, reserve 1 cup for garnishing and add the rest to the pot.

8. 8

   Using an immersion blender, blend the soup until smooth or your desired consistency. You can also blend in batches using a countertop blender.

9. 9

   Stir in the heavy cream and season with salt and black pepper to taste. Allow the soup to heat through for 2-3 more minutes.

10. 10

    Serve the chowder hot, garnished with the reserved roasted vegetables and freshly chopped parsley.