Caribe corn chowder with roasted red pepper cream
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. ________ The Theme Restaurant at Jurassic Park, Universal City, California. Riverside Press-Enterprise (Ramirez) 25 Jul 96, Food Section, Feature Posted to MC-Recipe Digest V1 #168 Date: Thu, 25 Jul 1996 10:13:39 -0700 (PDT) From: PatH <phannema@...>
NOTES : Jerk Chicken (recipe not included) Teri-Dactyl Chicken Salad Sandwich (no recipe) Thrill Ride of a Tuna Salad (see recipe) Ultra-Sour-Us Key Lime Pie
Jerky Chicken is described as half a chicken, roasted on a rotisserie, rubbed with a blend of Jamaican spices and lime.