Caribe corn chowder with roasted red pepper c
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Caribe corn chowder with roasted red pepper c
  Corn    Chowder    Pepper    Soups  
Last updated 6/12/2012 12:46:33 AM. Recipe ID 6893. Report a problem with this recipe.
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      Title: Caribe corn chowder with roasted red pepper c
 Categories: Press, Soup, Theme resta
      Yield: 4 Servings
 
      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 ts 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. 




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Recipe ID 6893 (Apr 03, 2005)

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