britannia.org Recipe Bin: Caribbean - Soups & Stews

The Recipe Bin: Caribbean - Soups & Stews

Caribe Corn Chowder

4 Bacon slices - chopped

3 tbsp Butter

1 cup Chopped onion

½ cup Diced green bell pepper

½ cup Diced red bell pepper

½ cup Diced celery

2 tsp Minced garlic

1 tbsp Dried thyme

1 Bay leaf

4 tbsp Flour

4 cups Low sodium chicken broth - Canned

1 lb Frozen corn kernels - Thawed

½ tsp Sugar

¾ cup Heavy cream

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 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.

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