Roasted Corn, Pepper and Tomato Chowder

From Cooking Light, 2009

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 1 pot

Ingredients

• 3  red bell peppers, halved and seeded
• 3  ears corn, shucked
• 1 1⁄2 lbs tomatoes, halved, seeded, and peeled, about 4
• 2  tablespoons  extra-virgin olive oil
• 4  cups onions, chopped, about 2 medium
• 3 (14 ounce) cans chicken broth, low sodium, fat-free
• 1⁄4 teaspoon salt
• 1⁄4 pepper, freshly ground
• 1⁄4 cup blue cheese, crumbled
• 2  tablespoons chives, chopped, fresh

Directions

1. Prepare grill to medium-high heat.
2. Arrange bell peppers, skin side down, and corn in a single layer on a grill rack; grill 5 minutes, turning corn occasionally. Add tomatoes; grill and additional minutes or until vegetables are slightly charred. Remove from heat; cool 10 minutes. Coarsely chop tomatoes and bell peppers; place in a medium bowl. Cut kernels from ears of corn; add to tomato mixture.
3. Heat oil in a large Dutch oven over medium heat. Add onion; cook 7 minutes or until tender, stirring occasionally. Stir in tomato mixture; cook 3 minutes, stirring occasionally. Increase heat to high, and stir in broth. Bring to a boil. Reduce heat, and simmer 30 minutes or until vegetables are tender. Cool 20 minutes.
4. Place one-third of tomato mixture in a blender; process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining tomato mixture. Wipe pan clean with paper towels. Pres tomato mixture through a sieve into pan; discard solids. Place pan over medium heat; cook until thoroughly heated. Stir in salt and black pepper. Ladle about 1 1/2 cups soup into each of 6 bowls; top each serving with 2 teaspoons cheese and 1 teaspoon chives.