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)