*  Exported from  MasterCook  *

               Caribe Corn Chowder With Roasted Red Pepper

Recipe By     : Jurassic Cove Cafe 
Serving Size  : 4    Preparation Time :0:30
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    bacon slices -- chopped
   3      Tablespoons   butter
   1      Cup           chopped onion
     1/2  Cup           Diced Green Bell Pepper
     1/2  Cup           Diced Red Bell Pepper
     1/2  Cup           Diced Celery
   2      Teaspoons     minced garlic
   1      Teaspoon      dried thyme
   1                    bay leaf
   4      Tablespoons   flour
   4      Cups          low sodium chicken broth -- canned
   1      Pound         frozen corn kernels -- thawed
     1/2  Teaspoon      Sugar
     3/4  Cup           heavy cream
   4      Servings      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 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.

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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.