Sunday, May 13, 2012

Roasted Red Pepper Corn Chowder

Roasted Red Pepper Corn Chowder
adapted from Epicurious

In a large frying pan, fry:
4 slices thick cut bacon
Once bacon is nicely browned, remove and place on plate with paper towel. Once bacon is cool, crumble and set aside. Do not remove bacon grease from the skillet (unless it's excessive, then remove part of it).

Add to frying pan:
1 white onion, peeled and diced
2 large carrots, peeled and diced
1 celery rib, diced
1 roasted red bell pepper, peeled and diced

Cook on medium heat 8-10 minutes.

3 medium Yukon Gold potatoes, peeled and cut into 1/4" cubes
4 cups chicken broth
3 fresh thyme sprigs
cooked corn kernels from 4 ears of corn
1 cup whole milk
1/2 cup heavy cream
pinch salt
1 teaspoon black pepper

Bring to a simmer and let cook 15-20 so that the potatoes are cooked through.

Add crumbled bacon. Garnish with fresh thyme flowers.

Eat up!

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