Charred Sweet Peppers and Potato Chowder
START TO FINISH 50 minutes
SERVES 4
See Also: Wild Rice and Roasted Corn Pilaf
Ingredients:
- Nonstick cooking spray
- 3 cups chopped red sweet peppers, chopped
- 2 cups chopped yellow onions
- 1 3⁄4 cups chopped peeled russet potatoes
- 1⁄2 cup vegetable broth
- 2 cups milk
- 1⁄8 tsp. cayenne pepper (optional)
- 1 Tbsp. butter
- 1⁄4 cup snipped fresh parsley
- Salt and black pepper
- 1⁄2 cup shredded white or sharp cheddar cheese (2 oz.) (optional)
- 1⁄4 cup plain Greek yogurt (optional)
- Crumbled crisp-cooked bacon (optional)
Directions:
- Coat a Dutch oven with cooking spray; heat over medium-high heat. Add sweet peppers; coat with cooking spray. Cook, uncovered, about 15 minutes or until charred, stirring frequently.
- Add onions; cook 5 to 6 minutes more or until soft and golden brown, stirring occasionally. Stir in potato and broth. Bring to boiling; reduce heat. Simmer, covered, about 12 minutes or until potatoes are very tender. Coarsely mash pepper mixture. Stir in milk and cayenne pepper (if using); heat.
- Remove from heat; stir in butter and parsley. Season to taste with salt and black pepper. If desired, top individual servings with cheese, yogurt, and/or bacon.
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