* 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) - - - - - - - - - - - - - - - - - -