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

Name: ROASTED RED PEPPER, CORN, WILD RICE, AND CHICKEN CHOWDER
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 chicken breast, cooked and shredded into bite-size pieces (leftover chicken or turkey work great here also!); ¼ cup fresh basil or parsley leaves, chopped (plus more for garnish)

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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

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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 chicken breast, cooked and shredded into bite-size pieces (leftover chicken or turkey work great here also!)
¼ cup fresh basil or parsley leaves, chopped (plus more for garnish)