Title: Caribe Corn Chowder with Roasted Red Pepper Cream
Categories: Press, Soup
Yield: 4 Servings

4 Bacon slices; chopped
3 tb Butter
1 c Chopped onion
1/2 c Diced green bell pepper
1/2 c Diced red bell pepper
1/2 c Diced celery
2 ts Minced garlic
1 ts Dried thyme
1 Bay leaf
4 tb Flour
4 c Low sodium chicken broth;
-canned
1 lb Frozen corn kernels; thawed
1/2 ts Sugar
3/4 c 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. ________ 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.