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)
