Roasted Corn, Tomato and Pepper Chowder


Here I am using Oster's Stick Mixer with Chopper to make our chowder in between smooth and a little bit chunky.


As a bonus tip for my girlfriends, I taught them how to make Parmesan crisps using the Oster Double Contact Grill. It's non-stick and easy to clean! I used the crisps as garnish for the chowder. 


Roasted Corn, Tomato and Pepper Chowder


  • 3 whole red bell peppers
  • 3 ears corn
  • ยพ kilo tomatoes
  • 2 Tbsp. extra-virgin olive oil
  • 2 cups chopped onion
  • 1 L chicken broth
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbsp. chopped fresh chives or 1 Tbsp. dried chives


  1. Prepare Osterโ€™s Double Contact Grill or any grill you have at home to medium-high heat.
  2. Arrange bell peppers, skin side down, and corn and grill 5 minutes, turning corn occasionally. Add tomatoes; grill an additional 5 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 heavy-bottom saucepan 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.
  4. Use Osterโ€™s stick mixer and process until smooth or chunky, depending on how you like it. You can also pass it through a sieve for a smoother consistency. 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.