This Caribbean-inspired corn chowder is the ultimate comfort food for chilly evenings. It combines sweet corn kernels with savory bacon, aromatic thyme, and tender vegetables in a rich, velvety broth. The dish gets its luxurious texture from a portion of the soup being pureed and stirred back in, creating a naturally thick consistency without heavy cream overload. The star of the show is the roasted red pepper cream topping, which adds a layer of smoky sweetness and bright color that contrasts beautifully with the hearty base. Perfect for a cozy dinner party or a simple weeknight meal, this soup balances earthy flavors with a subtle sweetness. It’s a satisfying, warm bowl that feels both rustic and refined, making it a standout choice for any occasion where you want to impress with minimal fuss.
Caribe Corn Chowder With Roasted Red Pepper C
Description
This Caribbean-inspired corn chowder is the ultimate comfort food for chilly evenings. It combines sweet corn kernels with savory bacon, aromatic thyme, and tender vegetables in a rich, velvety broth. The dish gets its luxurious texture from a portion of the soup being pureed and stirred back in, creating a naturally thick consistency without heavy cream overload. The star of the show is the roasted red pepper cream topping, which adds a layer of smoky sweetness and bright color that contrasts beautifully with the hearty base. Perfect for a cozy dinner party or a simple weeknight meal, this soup balances earthy flavors with a subtle sweetness. It&# 226;ÂÂs a satisfying, warm bowl that feels both rustic and refined, making it a standout choice for any occasion where you want to impress with minimal fuss.Ingredients
Directions
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Cook the chopped bacon in a large saucepan over medium heat until the fat begins to render and the bacon is crisp, about 4 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.
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Add the butter to the bacon fat in the saucepan and stir until melted.
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Add the chopped onion, diced green and red bell peppers, diced celery, minced garlic, dried thyme, and bay leaf to the saucepan.
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Sauté the vegetables until they are almost tender but not browned, stirring occasionally, for about 8 minutes.
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Sprinkle the flour evenly over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.
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Gradually stir in the low sodium chicken broth, scraping up any browned bits from the bottom of the saucepan to incorporate into the liquid.
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Bring the mixture to a boil, then add the thawed corn kernels and sugar.
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Cover the saucepan, reduce the heat to medium-low, and simmer until the vegetables are tender, about 15 minutes, stirring occasionally.
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Stir in the heavy cream and season the chowder to taste with salt and pepper.
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Carefully transfer 1-1/2 cups of the hot chowder into a blender and puree until smooth.
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Pour the pureed mixture back into the saucepan and stir to combine with the remaining chowder.
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Simmer the soup for 1 to 2 more minutes, stirring constantly, to ensure it is heated through and well-blended.
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Ladle the chowder into serving bowls, top with the reserved crispy bacon bits, and finish with a dollop of roasted red pepper cream.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1379.9kcal
- % Daily Value *
- Total Fat 82.4g127%
- Saturated Fat 28.0g140%
- Cholesterol 283.8mg95%
- Sodium 2007.1mg84%
- Total Carbohydrate 43.4g15%
- Dietary Fiber 10.1g41%
- Sugars 6.0g
- Protein 107.0g214%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
