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Ingredientes
- 4 x Bacon slices, minced
- 3 Tbsp. Butter
- 1 c. Minced onion
- 1/2 c. Diced green bell pepper
- 1/2 c. Diced red bell pepper
- 1/2 c. Diced celery
- 2 tsp Chopped garlic
- 1 tsp Dry thyme
- 1 x Bay leaf
- 4 Tbsp. Flour
- 4 c. Low sodium chicken broth, canned
- 1 lb Frzn corn kernels, thawed
- 1/2 tsp Sugar
- 3/4 c. Heavy cream
- 4 x Servings Roasted red pepper cream, see recipe
Direcciones
- Saute/fry bacon in a large saucepan over medium heat till the fat begins to render, about 4 min. Add in butter and stir till melted. Add in onion, green and red peppers, celery, garlic, thyme and bay leaf. Saute/fry till the vegetables are almost tender, but not brown, about 8 min. 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 in the corn and sugar. Cover saucepan, reduce the heat to medium-low and simmer till vegetables are tender, about 15 min, stirring the chowder occasionally. Add in cream, season chowder to taste with salt and pepper.
- Transfer 1-1/2 c. of chowder to a blender and puree. Mix puree back into chowder. Simmer 1 to 2 min, stirring constantly. Ladle into bowls and top with a dollop of roasted pepper cream.
- Makes 4 to 6 bowls. ________ TheTheme Restaurant at Jurassic Park, Universal City, California. Riverside
- 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 PieJerky 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 Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 453g | |
| Recipe makes 4 servings | |
| Calories 446 | |
| Calories from Fat 287 | 64% |
| Total Fat 32.26g | 40% |
| Saturated Fat 15.58g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 399mg | 17% |
| Potassium 631mg | 18% |
| Total Carbs 31.49g | 8% |
| Dietary Fiber 3.7g | 12% |
| Sugars 6.0g | 4% |
| Protein 12.5g | 20% |
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