Roasted Red Pepper and Tomato Chowder

Ingredients

• Chives (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Thyme (1 teaspoon)
• Corn kernels (1 cup)
• Potatoes (2 medium, diced)
• Heavy cream (1 cup)
• Vegetable broth (4 cups)
• Garlic (3 cloves, minced)
• Onion (1 medium, diced)
• Tomatoes (4 large)
• Red bell peppers (3)

Instructions

1. Preheat the oven to 400°F.
2. Place the red bell peppers and tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
3. Roast in the oven for 20-25 minutes, or until the peppers are charred and the tomatoes are soft.
4. Remove from the oven and let cool. Peel the skin off the peppers and remove the seeds. Chop the peppers and tomatoes.
5. In a large pot, heat some olive oil over medium heat. Add the diced onion and minced garlic. Cook until the onion is translucent.
6. Add the chopped roasted red peppers, tomatoes, vegetable broth, potatoes, corn kernels, thyme, salt, and pepper to the pot. Bring to a boil.
7. Reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
8. Using an immersion blender or a regular blender, puree the soup until smooth.
9. Stir in the heavy cream and cook for an additional 5 minutes.
10. Serve hot, garnished with chopped chives.