Roasted Pepper and Corn Chowder


It’s times like today, in which I am busy fighting a sinus infection, that I crave a spicy bowl of comfort soup. The spiciness helps open up the nasal passages, the warmth of the soup soothes the sore throat from post-nasal drip, and in general a bowl of warm soup on a cold day is your stomach’s equivalent of a hug. So that I don’t drone on about the gory details of sinus infection, because I know that is the best thing to talk about when discussing food, here are the ingredients:

  • 2 tbsp of butter or whipped non-hydrogenated oil
  • 1 carrot, peeled and coarsely shredded
  • 1 purple onion finely diced
  • 3 cloves of garlic
  • 1 stick of celery including the leaves diced
  • 1 small jalapeño diced, seeds optional (add seeds if you want it spicier)
  • 1 russet potato peeled and cut into 1/2″ pieces
  • 3 cups veggie stock
  • 2 cups yellow corn kernels, frozen or fresh, we just used 1 package of frozen corn kernels which was just over 2 cups
  • 2 red bell peppers (roasted and chopped)
  • 2 poblano peppers (roasted and chopped)
  • 1 tbsp dried oregano
  • 1 tbsp butcher’s pepper
  • 1 tsp of Miracle Blend, or as our friend’s call it Beezy’s Salt
  • olive oil or vegetable oil
  • additional salt to your taste

First get the peppers roasting. Pre-heat the oven to 425 degrees. On a baking sheet coat the peppers with the oil of your choice. Place in oven for about 25 minutes or until the peppers start getting browned and the skin is puffy. Rotate 2-3 times to ensure even roasting. You may need to take the poblanos out earlier because they are a bit smaller in size. Once they are roasted, place in a paper bag to steam and cool a bit for about 8-10 minutes. Remove from the bag, remove the skins and seeds, and chop. Set aside for later. You can start this before you start making the soup and let them roast as you do the rest to speed up the process of things.

In a large soup pot heat the butter over medium heat. Once melted and heated, add the onion, carrot, celery, and garlic. Saute until tender, about 10 minutes. Add the vegetable stock, corn, potato, and jalapeño in and bring to a boil. Once boiling reduce heat and simmer until potatoes are tender. Remove about 2+ cups of the soup and place in a blender to puree, or just use an immersion blender and blend to a consistency of your liking. Add in the roasted peppers, herbs and seasonings, salt and pepper. Give it a good stirring until the ingredients are well mixed. If you need to season a bit more feel free to season to your taste liking. Serve and enjoy.


  1. thanks for sharing the corn chowder recipe. i’ve run out of soup ideas by now. this is great!

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