|
|
|
|
 |
|
|
| Caribe Corn Chowder With Roasted Red Pepper Cream Recipe |
Category: Soups
Rating:
N/A
Servings: 4
|
|
|
Ingredients
4 bacon slices; chopped
3 tablespoon butter
1 cup chopped onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup diced celery
2 teaspoon minced garlic
1 teaspoon dried thyme
1 bay leaf
4 tablespoon flour
4 cup low sodium chicken broth; canned
1 lb frozen corn kernels; thawed
1/2 teaspoon sugar
3/4 cup heavy cream
4 servings roasted red pepper cream; see recipe
Cooking Directions:
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. ________ The Theme Restaurant at Jurassic Park, Universal City, California. Riverside Press-Enterprise (Ramirez) 25 Jul 96, Food Section, Feature Posted to MC-Recipe Digest V1 #168
soups
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
