britannia.org Recipe Bin: Caribbean - Soups & Stews

The Recipe Bin: Caribbean - Soups & Stews

Caribe Corn Chowder



4 slices Bacon (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. unknown calories per serving.

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Database Last Updated: March 11 2024.
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