Roasted Corn, Pepper, & Tomato Chowder

Number of Servings: 6 (540 g)
Active Time: 10 min.
Total Time: 60 min.

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


  1. Prepare grill to medium-high heat.
  2. Arrange bell peppers, skin side down, and corn in a single layer on a grill rack; grill turning corn occasionally (5 minutes).
  3. 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.
  4. Heat oil in a large Dutch oven over medium heat. Add onion; cook until tender, stirring occasionally (7 minutes).
  5. Stir in tomato mixture; stirring occasionally (3 minutes).
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Nutrition Facts

6 servings per container

Serving Size 540 g

Amount per serving
Calories 195
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 4mg 2%
Sodium 280mg 12%
Total Carbohydrate 30g 11%
Dietary Fiber 6.5g 21%
Total Sugars 14g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 10g
Protein 6g
Vitamin D 0mcg 0%
Calcium 83.9mg 6%
Iron 1.1mg 6%
Potassium 705mg 15%
Vitamin A 208.1mcg 25%
Vitamin C 103.5mg 110%
Vitamin E 2.3mg 15%
Vitamin K 17.6mcg 15%
Thiamin 0.2mg 15%
Riboflavin 0.2mg 8%
Niacin 3.3mg 20%
Vitamin B6 0.5mg 25%
Folate 88.8mcg 22%
Vitamin B12 0.1mcg 4%
Biotin 8.4mcg 25%
Chloride 201.1mg 8%
Pantothenate 0.9mg 20%
Phosphorus 138mg 10%
Iodine 3.2mcg 2%
Magnesium 50.8mg 10%
Zinc 0.9mg 10%
Selenium 1.6mcg 4%
Copper 0.2mg 20%
Manganese 0.4mg 15%
Chromium 0.8mcg 2%
Molybdenum 16.8mcg 40%

* 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.

Latest from Our Blog

Sustainable Summer


Here are a few simple yet important ways to celebrate a more sustainable summer.

Continue Reading »