*  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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