Soup

Roasted capsicum and corn chowder with smoked fish is for Soup.

Roasted capsicum and corn chowder with smoked fish takes 5 minutes to prepare.

Roasted capsicum and corn chowder with smoked fish takes 30 minutes to cook.

Roasted capsicum and corn chowder with smoked fish makes 2 servings.

The ingredients for Roasted capsicum and corn chowder with smoked fish are:

1 1/2 red capcisums, halved, seeds removed
4 garlic cloves
1 1/2 cups corn kernels, drained
5 sprigs dill
2 cups vegetable stock
50g mascarpone

140g smoked fish, flaked
1/2 red capsicum, finely diced
1 spring onion, finely sliced

Here is how you make Roasted capsicum and corn chowder with smoked fish:

Place red peppers & garlic cloves in a ovenproof dish, oil spray, roast at 200C for 30 minutes or until just starting to char.Meanwhile, combine fish, red pepper & spring onion with fresh black pepper & toss.Combine peppers, garlic, corn, dill & stock in a saucepan and blitz until smooth. Heat, adjust seasoning & stir through mascarpone until melted.Mound smoked fish mixture in the centre of serving dishes & surround with soup. Drizzle 1tsp Al Brown orange & chilli olive oil into the soup.Serving Size:?Serves 2

The nutritional information for Roasted capsicum and corn chowder with smoked fish is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 451.4

• Total Fat: 28.3 g
• Cholesterol: 37.5 mg
• Sodium: 692.5 mg
• Total Carbs: 36.3 g
• Dietary Fiber: 5.9 g
• Protein: 19.1 g