Roasted Vegetables Chowder

Name: Roasted Vegetables Chowder
Ingredients: roasted bell peppers; carrots Roasted; corn Roasted, in the cob; zucchinis sliced; 1 1/2 cups corn kernels frozen white; 1 cup chicken or beef, already cooked and cut up in pieces; 1 bouillon cube vegetables; salt; pepper; sour cream; yellow bell peppers Cut up pieces of red and; lime juice

12 ingredients

6 steps

Ingredients

roasted bell peppers
carrots Roasted
corn Roasted, in the cob
zucchinis sliced
1 1/2 cups corn kernels frozen white
1 cup chicken or beef, already cooked and cut up in pieces
1 bouillon cube vegetables
salt
pepper
sour cream
yellow bell peppers Cut up pieces of red and
lime juice

Directions

1

Scrape the corn from roasted the cob and set aside. Cut the cob core in half and place inside a large pan.
2

Add the roasted bell peppers, carrots, zucchinis, frozen white corn, scraped roasted corn, chicken or meat, vegetables bouillon cube to the pan. Add water to about two inches over the vegetables.
3

Cook for about 30 minutes.
4

Remove the corn cob core and scrape any juices or corn remaining to it.
5

Place all the vegetables in the blender and liquefy. Return to pan and if to thick add some water to dilute.
6

Serve with a dollop of sour cream and chopped bell peppers. Add a sprinkle of lime juice over the soup.