Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | 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 \N | Bay leaf |
4 tablespoons | Flour |
4 cups | Low sodium chicken broth -- |
\N \N | Canned |
1 pounds | Frozen corn kernels -- |
\N \N | Thawed |
½ teaspoon | Sugar |
¾ cup | Heavy cream |
4 \N | Servings Roasted red pepper cream -- see recipe |
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)