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Name: Caribe Corn Chowder with Roasted Red Pepper Cream
Prep time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 3 tb Butter; 1/2 c Diced green bell pepper; 1/2 ts Sugar; 2 ts Garlic minced; 4 tb Flour; 1 ts Dried thyme; 1/2 c Celery diced; 4 Bacon slices; chopped; 1/2 c Red Bell Pepper diced; 1 c Onions chopped; 1 Bay leaf; 4 Servings Roasted red pepper; 4 c Low sodium chicken broth;; 3/4 c Heavy cream; 1 lb Frozen corn kernels; thawed

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INGREDIENTS

3 tb Butter
1/2 c Diced green bell pepper
1/2 ts Sugar
2 ts Garlic ; minced
4 tb Flour
1 ts Dried thyme
1/2 c Celery ; diced
4 Bacon slices; chopped
1/2 c Red Bell Pepper ; diced
1 c Onions ; chopped
1 Bay leaf
4 Servings Roasted red pepper
4 c Low sodium chicken broth;
3/4 c Heavy cream
1 lb Frozen corn kernels; thawed

Servings

INSTRUCTIONS

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. ________ The Theme Restaurant at Jurassic Park, Universal City, California. Riverside Press-Enterprise (Ramirez) 25 Jul 96, Food Section, Feature Posted to MC-Recipe Digest V1 #168 Date: Thu, 25 Jul 1996 10:13:39 -0700 (PDT) From: PatH NOTES : Jerk Chicken (recipe not included) Teri-Dactyl Chicken Salad Sandwich (no recipe) Thrill Ride of a Tuna Salad (see recipe) Ultra-Sour-Us Key Lime Pie Jerky Chicken is described as half a chicken, roasted on a rotisserie, rubbed with a blend of Jamaican spices and lime.

NOTES

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Caribe Corn Chowder with Roasted Red Pepper Cream

3 tb Butter 
1/2 c Diced green bell pepper 
1/2 ts Sugar 
2 ts Garlic minced
4 tb Flour 
1 ts Dried thyme 
1/2 c Celery diced
4  Bacon slices; chopped 
1/2 c Red Bell Pepper diced
1 c Onions chopped
1  Bay leaf 
4  Servings Roasted red pepper 
4 c Low sodium chicken broth; 
3/4 c Heavy cream 
1 lb Frozen corn kernels; thawed

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. ________ The  Theme Restaurant at Jurassic Park, Universal City, California. Riverside  Press-Enterprise (Ramirez) 25 Jul 96, Food Section, Feature  Posted to MC-Recipe Digest V1 #168    Date: Thu, 25 Jul 1996 10:13:39 -0700 (PDT)    From: PatH <phannema@wizard.ucr.edu>  NOTES : Jerk Chicken (recipe not included)       Teri-Dactyl Chicken Salad Sandwich (no recipe)       Thrill Ride of a Tuna Salad (see recipe)       Ultra-Sour-Us Key Lime Pie       Jerky Chicken is described as half a chicken, roasted on a       rotisserie, rubbed with a blend of Jamaican spices and lime.

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Nutrition

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Serving Size: 1 Serving (501g)
Recipe Makes: 4 Servings

Calories: 245
Calories from Fat: 155 (63%)

Amt Per Serving		% DV

	Total Fat 17.2g	23 %
	Saturated Fat 10.7g	53 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 0.7g
Cholesterol 53.4mg		16 %
Sodium 633.3mg		22 %
Potassium 424.8mg		11 %
Total Carbohydrate 17.8g		5 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 15.6g
Protein 5.9g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 245

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