Home



Roasted Red Pepper & Corn Chowder




Roasted Red Pepper & Corn Chowder
source Alexandra Asilo
categories soup
yield
prep time
total time

INGREDIENTS
  • ½ cup Roasted Red Pepper
  • ¼ cup Freeze Dry Corn
  • 5 Strips Black Pepper Bacon
  • 1 Tbsp Extra Virgin Olive Oil
  • 4 oz Flour
  • 4 oz Butter
  • ¼ cup Celery
  • ¼ cup Onion
  • 1 Tbsp Thyme
  • 1 cup Potato (1/2" cubed, cooked until tender)
  • ½ cup Cream
  • Salt & Pepper to taste
  • 3 lg Tomato (sliced thick)

    • INSTRUCTIONS
  • 1. Place corn in water and let sit for 2-3 hours. In a large sauce pot render the fat out of the bacon.
  • 2. Remove bacon and add celery and onion. And flour and butter to the vegetables and let cook on medium for 6 minutes making sure not to burn.
  • 3. Add cream and the soup will begin to thicken. Add remaining ingredients including the water that was used to rehydrate the corn.

    • NOTES
    Sid Wainer & Son Recipes

    NUTRITION