Roasted Red Pepper Chipotle Chowder

Shared by the Pantry Seattle

Adapted from Laura Pyles

Yield: 8 servings

Ingredients

4 ears corn

1/4 cup olive oil

1 large red onion, chopped

4 medium-sized yukon gold potatoes, small diced

1 28-ounce can fire roasted tomatoes, chopped, reserve liquid

1 12-ounce can fire roasted peppers, chopped, reserve liquid

1 small 6-ounce can chipotle peppers in adobo, chopped, reserve liquid

6 cups vegetable stock

1/2 cup creme fraiche (optional)

Kosher salt, to taste

Freshly ground black pepper, to taste

1/2 bunch cilantro, chopped

Instructions

- Remove the corn from the husks, char over gas stove flames or under the broiler of an oven. Allow to cool before cutting kernels from the cob.

- Heat the olive oil over medium-high heat in a large pot. Add onions and potatoes, season well, and sauté for 5-6 minutes or until potatoes start to soften.

- Add the peppers, tomatoes, and chipotles, and sauté for a minute or two.

- Stir in the vegetable stock and charred corn, bring to a boil and lower to a simmer for 5 minutes. Season to taste.

- Serve with a dollop of creme fraiche and chopped cilantro.

Recipe provided by the Pantry Seattle.