Roasted Corn, Pepper, and Tomato Chowder

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 ounce cheese blue crumbled
• 3  ears shucked corn 
• 42 ounce less-sodium chicken broth fat-free canned
• 2 tablespoons chives fresh chopped
• 2 tablespoons olive oil extra-virgin
• 4 cups onion chopped ( 2 medium)
• 3  bell peppers red halved seeded
• 0.3 teaspoon salt 
• 1.5 pounds tomatoes peeled halved seeded ( 4)

Equipment

• bowl
• frying pan
• paper towels
• ladle
• sieve
• blender
• grill
• dutch oven

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.
3. Add tomatoes; grill an additional 5 minutes or until vegetables are slightly charred.
4. Remove from heat; cool 10 minutes. Coarsely chop tomatoes and bell peppers; place in a medium bowl.
5. Cut kernels from ears of corn; add to tomato mixture.
6. Heat oil in a large Dutch oven over medium heat.
7. 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.
8. Place one-third of tomato mixture in a blender; process until smooth.
9. Place pureed mixture in a large bowl. Repeat procedure twice with remaining tomato mixture. Wipe pan clean with paper towels. Press tomato mixture through a sieve into pan; discard solids.
10. 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.