Tag Archives: Red Bell Pepper

Pepper-Corn Chowder

14 Feb
  • Nonstick cooking spray
  • 1 cup  chopped onion
  • 1 leek, cleaned and chopped
  • 5 cups  loose-pack frozen whole kernel corn
  • 2 14-ounce cans  reduced-sodium chicken broth
  • 1 medium  red sweet pepper, chopped
  • 1/8 teaspoon  ground black pepper
  • 1/8 teaspoon  cayenne pepper
  • 3 threads  saffron (optional)
  • Snipped fresh chives and/or ground black pepper (optional)

Coat a 4- to 5-quart Dutch oven with nonstick cooking spray. Heat over medium heat about 1 minute. Add onion and leek; cook about 5 minutes or until tender, stirring occasionally.

Add corn. Cook about 5 minutes or until corn softens, stirring occasionally. Add 1 can of the chicken broth. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until the corn is very tender. Remove from heat and cool slightly.

Transfer half the corn mixture to a blender or food processor; cover and blend or process until smooth. Return the pureed corn mixture to mixture in the Dutch oven.

Add the remaining 1 can broth, the sweet pepper, 1/8 teaspoon black pepper, cayenne pepper, and, if desired, saffron. Heat through. If desired, garnish with snipped fresh chives and/or additional ground black pepper.

Better Homes & Gardens, February 2010

Overall this chowder has a nice sweet and spicy flavor.  The jalapeño and cayenne add the perfect amount of heat and a hint of smokiness.  The colors make it inviting and springy.  In fact, this is the perfect soup for spring because it’s not too thick or heavy and it culminates some of the best flavors of summer with the corn/pepper combo.

I did make some modifications.  I added half an jalapeno at the same time I added the corn.  I also used an immersion blender rather than blending half in a blender/food processor because I thought it would be easier.  If you use this method, simply blend until you reach the desired consistency.  As usual, I used veggie broth instead of chicken broth to make it vegetarian-friendly and I might recommend adding just a touch of salt if you take this option.

I also recommend adding all of the broth after cooking the corn to allow the flavors more time to meld.  I thought the soup was better left over but adding all of the broth before cooking would have likely had the same effect.

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Cheese and Shrimp-Stuffed Poblanos

15 Jan

  • 1  red bell pepper
  • 8  poblano peppers
  • 2  tablespoons  olive oil
  • 1  pound  peeled and deveined medium shrimp, chopped
  • 1/2  teaspoon  salt, divided
  • 5  garlic cloves, minced
  • 1 1/2  tablespoons  all-purpose flour
  • 1/4  teaspoon  ground red pepper
  • 1/2  cup  half-and-half
  • 3/4  cup  fat-free milk, divided
  • 3/4  cup  (3 ounces) shredded Chihuahua cheese
  • 2  tablespoons  chopped fresh cilantro
  • 2  tablespoons  fresh lime juice

Preparation

1. Preheat broiler.

2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, and whole poblanos on a foil-lined baking sheet. Broil 10 minutes or until blackened, turning poblanos to blacken all sides. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Finely chop bell peppers. Cut tops crosswise from poblanos; remove seeds.

3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Remove from pan.

4. Add garlic to pan; sauté 30 seconds, stirring constantly. Sprinkle with flour and ground red pepper; cook 1 minute. Slowly add half-and-half, stirring with a whisk. Stir in 1/2 cup milk; cook 1 minute, stirring constantly. Remove from heat; let stand 2 minutes. Add cheese and 1/4 teaspoon salt, stirring until smooth. Place 1/3 cup cheese mixture in a large bowl; reserve remaining cheese mixture. Add bell pepper, shrimp mixture, cilantro, and juice to 1/3 cup cheese mixture in bowl; toss to coat. Stir 1/4 cup fat-free milk into reserved cheese mixture. Spoon 3 tablespoons cheese sauce onto each of 4 plates. Spoon 6 tablespoons shrimp mixture into each poblano. Place 2 stuffed poblanos and two tops on each plate.

Cooking Light, January 2010

This is one of my all-time favorites.  It is incredibly spicy, definitely not for the weak in tongue (or stomach).  I recommend serving over a plate of my Spanish Rice recipe.  The grains of the rice combined with the dairy in the shrimp/cheese blend tame the heat a little.  You could also serve as an appetizer for a special occasion (or no occasion at all – the best time for indulging).   This was the first recipe I made since I got back from California and an awesome way to jump back into cooking after a little reprieve.  It combines my favorite spanish flavors, reminding me of chile rellenos and ceviche all rolled up in one.  Note that the roasting and peeling of the peppers takes a little time and effort, but it is worth the wait.  I made it on a weeknight after work and went to a show after so it’s not too bad.  I recommend serving with a lighter ale (such as Floyd’s Gumball Head or Pride and Joy) or a dry white wine.  Great for company!