Roasted corn brings added sweetness to this delicious chowder. Made creamy by pureeing part of the mix and paired with tomato and blue cheese for tartness, this soup is a treat.
- 3 red bell peppers, halved and seeded
- 3 ears shucked corn
- 1½ lbs. tomatoes, halved, seeded, and peeled (about 4)
- 2 Tbsp. extra-virgin olive oil
- 4 cups chopped onion (about 2 medium)
- 3 (14 oz.) cans fat-free, low sodium vegetable broth
- ¼ tsp. salt
- ¼ tsp. freshly ground black pepper
- ¼ cup (1 oz.) crumbled blue cheese
- 2 Tbsp. chopped fresh chives
- Prepare grill to medium-high heat.
- Arrange bell peppers, skin side down, and corn in a single layer on a grill rack; grill turning corn occasionally (5 minutes).
- Add tomatoes and grill until vegetables are slightly charred (5 minutes). Remove from heat; cool. Coarsely chop tomatoes and bell peppers; place in a medium bowl. Cut kernels from ears of corn; add to tomato mixture.
- Heat oil in a large Dutch oven over medium heat. Add onion; cook until tender, stirring occasionally (7 minutes).
- Stir in tomato mixture; stirring occasionally (3 minutes).
- Increase heat to high, and stir in broth. Bring to a boil. Reduce heat, and simmer until vegetables are tender (30 minutes). Cool 20 minutes.
- Place one-third of tomato mixture in a blender; process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining tomato mixture.
- Wipe pan clean with paper towels. Press tomato mixture through a sieve into pan; discard solids. Place pan over medium heat; cook until thoroughly heated.
- Stir in salt and black pepper. Ladle about 1 1/2 cups soup into each of 6 bowls; top each serving with 2 teaspoons cheese and 1 teaspoon chives.
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 2g||10%|
|Trans Fat 0g|
|Polyunsaturated Fat 1g|
|Monounsaturated Fat 4g|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 6.5g||21%|
|Total Sugars 14g|
|Includes 0g Added Sugars||0%|
|Sugar Alcohol 0g|
|Other Carbohydrate 10g|
|Vitamin D 0mcg||0%|
|Vitamin A 208.1mcg||25%|
|Vitamin C 103.5mg||110%|
|Vitamin E 2.3mg||15%|
|Vitamin K 17.6mcg||15%|
|Vitamin B6 0.5mg||25%|
|Vitamin B12 0.1mcg||4%|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Low Sodium Vegetable Broth (water, Organic Carrots, Organic Celery, Organic Onions, Organic Leeks, Organic Tomato Puree (organic Tomatoes, Sea Salt, Citric Acid), Organic Mushrooms, Organic Garlic, Organic Spices, Organic Sea Salt), Tomatoes, Onion, Red Bell Pepper, Whole Corn, Blue Cheese (pasteurized Milk, Cheese Culture, Salt, Enzymes, Penicillium Roqueforti), Olive Oil, Chives, Salt, Black Pepper.
It’s back to school season. That means it’s time to stock up on new gear, so your students are prepared to start the school year in style. Don’t forget about school lunch as you create your shopping lists. Whether your family has decided between school lunch or lunch from home, there will likely be a field trip where your child could use these lunch supplies. Parents have a lot of cool new products to choose from to ensure that their child’s lunch is not only nutritious and safe, but also looks appetizing at lunch time. For this month’s Nutritious Nudge, I created a list of lunch supplies and considerations to help parents with their back to school shopping.