|The Recipe Bin: Caribbean - Soups & Stews|
|Caribe Corn Chowder|
|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 1½ 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 approximately 4-6 servings.|