Caribe corn chowder with roasted red pepper cream Recipe

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Caribe corn chowder with roasted red pepper cream

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Cereals, Corn, From Restaurants, Roasted, Soups & Stews, Vegetables

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Ingredients:

Procedures:

1	Saute bacon in a large saucepan over medium heat until the fat begins to render, about 4 minutes.
2	Add butter and stir until melted.
3	Add onion, green and red peppers, celery, garlic, thyme and bay leaf.
4	Saute until the vegetables are almost tender, but not brown, about 8 minutes.
5	Sprinkle the flour over vegetables.
6	Stir 1 minute to cook the flour.
7	Gradually stir in the broth, scraping up the flour on bottom of saucepan.
8	Bring chowder to a boil.
9	Add the corn and sugar.
10	Cover saucepan, reduce the heat to medium-low and simmer until vegetables are tender, about 15 minutes, stirring the chowder occasionally.
11	Add cream, season chowder to taste with salt and pepper.
12	transfer 1-?cups of chowder to a blender and puree.
13	Mix puree back into chowder.
14	Simmer 1 to 2 minutes, stirring constantly.
15	Ladle into bowls and top with a dollop of roasted pepper cream.
16	Makes 4 to 6 bowls