Caribe corn chowder with roasted red pepper c

4 Servings

Ingredients

Quantity Ingredient
4 Bacon slices -- chopped
3 tablespoons Butter
1 cup Chopped onion
½ cup Diced green bell pepper
½ cup Diced red bell pepper
½ cup Diced celery
2 teaspoons Minced garlic
1 teaspoon Dried thyme
1 Bay leaf
4 tablespoons Flour
4 cups Low sodium chicken broth --
Canned
1 pounds Frozen corn kernels --
Thawed
½ teaspoon Sugar
¾ cup Heavy cream
4 Servings Roasted red pepper cream -- see recipe

Directions

Saute bacon in a large saucepan over medium heat until the fat begins to render, about 4 minutes. Add butter and stir until melted. Add onion, green and red peppers, celery, garlic, thyme and bay leaf.

Saute until the vegetables are almost tender, but not brown, about 8 minutes. Sprinkle the flour over vegetables. Stir 1 minute to cook the flour. Gradually stir in the broth, scraping up the flour on bottom of saucepan. Bring chowder to a boil. Add the corn and sugar.

Cover saucepan, reduce the heat to medium-low and simmer until vegetables are tender, about 15 minutes, stirring the chowder occasionally. Add cream, season chowder to taste with salt and pepper.

Transfer 1-½ cups of chowder to a blender and puree. Mix puree back into chowder. Simmer 1 to 2 minutes, stirring constantly. Ladle into bowls and top with a dollop of roasted pepper cream. Makes 4 to 6 bowls. Recipe By : Jurassic Cove Cafe / Philip Costner, executive chef (1996)

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