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Thymed Red Pepper And Corn Chowder

chef.expert's picture
Ingredients
  Salt pork/Salt bacon 1⁄4 Cup (4 tbs), cubed
  Onion 1 , chopped
  Red bell pepper 1 , seeded and chopped
  Chicken stock 1 Cup (16 tbs)
  Corn kernels 2 Cup (32 tbs), drained (Fresh / Frozen / Canned)
  Chopped thyme 2 Teaspoon
  Bay leaf 1 , crumbled
  Milk 1 Cup (16 tbs)
  Heavy cream 1 Cup (16 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Thyme sprig 1 (For Garnish)
Directions

MAKING
1) In a heavy casserole, fry the salt pork or bacon.
2) Remove and set the meat aside.
3) To the hot fat in the casserole, add the pepper and onion and cook till the onion is tender.
4) Add the stock and bring the contents to a boil.
5) Reduce the heat to simmer and add the thyme, corn, bay leaf, milk and cream.
6) Bring the contents back to a boil and reduce the heat to a simmer. Gently simmer for a few minutes, till the corn is cooked.
7) Put the fried meat back in the pan.
8) Taste and, if required, season with salt and pepper.

SERVING
9) Transfer the hot preparation to a serving platter and serve while still piping hot. Thyme makes a good garnish. The preparation is delectable and can be served as an appetizer or even a side dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Meat
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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