Corn and Roasted Red Pepper Chowder

This is some seriously tasty soup. However, there are some glitches in the recipe. First, the first ingredient is for 2 tbsp of olive oil, which I am assuming is for roasting the peppers, but is never mentioned within the recipe. As a result, when I started out, I threw the olive oil in the pot. Duh. Do over.

I also was stingy with the salt. Don't be. I forgot how much salt potatoes suck up in a soup. Use the full amount of salt, if not a little bit more or it will fall flat.

Also, if you are a kitchen gadget person, you should own one of these. The OXO Good Grips Corn Stripper (American Test Kitchen's Top Choice and I want one!) Click here and you too can own one!

The cool thing is that it collects the corn kernels so they don't end up all over the counter. Excellent.

I made this soup and took it to Music on the Lawn. We shared 3 cups and Cole, Neil and I each had 2 along with a loaf of homemade Gruyere bread (The Bread Bible). All we had left was enough for Neil to take to work the next day for lunch. That's a good sign!