Recipe#5784

Title: CARIBE CORN CHOWDER WITH ROASTED RED PEPPER C

  Recipe By : Jurassic Cove Cafe / Philip Costner,
  executive chef (1996)

   4                    Bacon slices -- chopped
   3       tb           Butter
   1       c            Chopped onion
     1/2   c            Diced green bell pepper
     1/2   c            Diced red bell pepper
     1/2   c            Diced celery
   2       ts           Minced garlic
   1       t            Dried thyme
   1                    Bay leaf
   4       tb           Flour
   4       c            Low sodium chicken broth --
                        Canned
   1       lb           Frozen corn kernels --
                        Thawed
     1/2   ts           Sugar
     3/4   c            Heavy cream
   4                    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 1-1/2 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.