*  Exported from  MasterCook  *
 
               CARIBE CORN CHOWDER WITH ROASTED RED PEPPER C
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
   Recipe By : Jurassic Cove Cafe / Philip Costner,
   executive chef (1996)
  
 
 
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