Steelhead, Roasted Pepper and Corn Chowder

Steelhead, Roasted Pepper and Corn Chowder

3 red bell peppers
Olive oil
1 steelhead fillet (2-1/2 pounds)
Salt and pepper
1/4 pound pancetta, cut in 1/4-inch dice

1 jumbo yellow onion, finely diced
1/4 cup dry sherry
1 15-ounce can cream-style com
16 ounces frozen corn kemels
32 ounces fat-free half-and-half
1/2 teaspoon cayenne pepper

2 medium red potatoes, cut in medium dice

Preheat oven to 450T.


Coat bell peppers with oil; place on a baking sheet. Place steelhead, skin side down, on a separate baking sheet; season with salt and pepper. Bake steelhead for 15 minutes. Roast peppers for 30 minutes, or until the skins are blackened and split. Set both aside to cool. 
Add pancetta to a S-quart pot and brown over medium heat; set aside.
Add onion, lightly salt and cook until tender, about 3 minutes. 
Add sherry and cook until completely evaporated.

Add corn, half-and-half, cayenne and potatoes. Remove skin, core and seeds from the peppers; cut in 1/2-inch dice and add to the pot. Simmer until the potatoes are tender, about 30 minutes. Do not boil.

Remove skin and dark meat from the steelhead. Break fish into bitesize pieces. Add steelhead and pancetta to the pot and heat through. Season with salt and pepper. Serve immediately. Makes 6 servings.