Caribe Corn Chowder With Roasted Red Pepper Cream

Recipe Ingredients

4		Bacon slices - chopped
3 tablespoons	45ml	Butter
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	73g / 2.6oz	Diced green bell pepper
1/2 cup	73g / 2.6oz	Diced red bell pepper
1/2 cup	55g / 1.9oz	Diced celery
2 teaspoons	10ml	Minced garlic
1 teaspoon	5ml	Dried thyme
1		Bay leaf
4 tablespoons	60ml	Flour
4 cups	948ml	Low sodium chicken broth - canned
1 lb	454g / 16oz	Frozen corn kernels - thawed
1/2 teaspoon	2.5ml	Sugar
3/4 cup	177ml	Heavy 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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