| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | California | Press, Soup | 4 | Servings |
INGREDIENTS
| 4 | Bacon slices, chopped | |
| 3 | T | 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 | t | Minced garlic |
| 1 | t | Dried thyme |
| 1 | Bay leaf | |
| 4 | T | Flour |
| 4 | c | Low sodium chicken broth |
| canned | ||
| 1 | lb | Frozen corn kernels, thawed |
| 1/2 | t | Sugar |
| 3/4 | c | Heavy cream |
| 4 | Servings Roasted red pepper | |
| cream see recipe |
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 <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 (calculated from recipe ingredients)
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Calories: 698
Calories From Fat: 448
Total Fat: 50.5g
Cholesterol: 121.7mg
Sodium: 924.4mg
Potassium: 1158.8mg
Carbohydrates: 49.2g
Fiber: 7.7g
Sugar: 10g
Protein: 19.3g