Cooking Index - Cooking Recipes & IdeasCaribe Corn Chowder With Roasted Red Pepper Cream Recipe - Cooking Index

Caribe Corn Chowder With Roasted Red Pepper Cream

Courses: Soup
Serves: 4 people

Recipe Ingredients

4   Bacon slices - chopped
3 tablespoons 45mlButter
1 cup 62g / 2.2ozChopped onion
1/2 cup 73g / 2.6ozDiced green bell pepper
1/2 cup 73g / 2.6ozDiced red bell pepper
1/2 cup 55g / 1.9ozDiced celery
2 teaspoons 10mlMinced garlic
1 teaspoon 5mlDried thyme
1   Bay leaf
4 tablespoons 60mlFlour
4 cups 948mlLow sodium chicken broth - canned
1 lb 454g / 16ozFrozen corn kernels - thawed
1/2 teaspoon 2.5mlSugar
3/4 cup 177mlHeavy cream
  Salt - to taste
  Freshly-ground black pepper - to taste
  Roasted red pepper cream - for garnish

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
Undocumented, but from the WWW

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