ROASTED RED PEPPER, CORN, WILD RICE, AND CHICKEN CHOWDER

Soups and Chowders|Chicken|Ciao Bella|Gluten-free

Ingredients

4 large red bell peppers, cut into 3” wedges

1 large onion, cut into 3” wedges

2 large carrots, chopped into 2” pieces

1 head garlic, top cut off to expose the cloves

3-4 ears fresh corn, shucked

1 pound grape or cherry tomatoes

2 teaspoons salt

1 ½ teaspoons black pepper

2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

½ – ¾ cups canola oil

½ cup cottage cheese

4-5 cups chicken stock (or veggie stock)

2 cups cooked Minnesota wild rice

2 cups Just Bare chicken breast, cooked and shredded into bite-size pieces

¼ cup fresh basil or parsley leaves, chopped (plus more for garnish)

Instructions

Preheat oven to 400 degrees and line a large baking sheet with foil (or 2 medium sheets).

Place the peppers, onion, carrots, garlic, corn, and tomatoes on the prepared backing sheet in an even layer. Sprinkle the salt, black pepper, and Italian seasoning over the veggies and drizzle the canola oil generously over the tops.

Place the baking sheet in the oven and bake for 30 minutes. After 30 minutes remove the corn from the pan and set aside to cool. Toss the remaining veggies on the pan and redistribute into and even layer. Bake for an addition 10-15 minutes until the veggies are lightly charred and the carrots are very tender when pierced with a fork.

Place all of the roasted veggies, except the corn, in a blender or food processor with the cottage cheese, and 4 cups of the chicken stock. Blend until smooth. Transfer this mixture to a large pot or Dutch oven and bring to a very low boil.

Cut the corn off the cobs and add this to the pot with the wild rice and chicken. Add as much of the chicken stock as needed to bring to desired consistency. Stir in the basil just before serving. Garnish with more basil and serve with crusty bread for dipping.