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Southwestern Corn and Red Pepper Chowder

2 large baking potatoes, peeled and diced
2 14 cups heavy cream
14 teaspoon vegetable bouillon granules or 14 teaspoon chicken bouillon
12 medium onion, diced
4 slices bacon, fried crisp
2 teaspoons bacon drippings or 2 teaspoons vegetable oil
12 cup poblano pepper, seeded and diced
12 cup red bell pepper, seeded and diced
12 teaspoon thyme
12 teaspoon white pepper
12 teaspoon poultry seasoning
12 teaspoon ground coriander
4 12 cups milk
14 cup butter, mixed with
12 cup flour, until smooth
2 cups frozen whole kernel corn
12 teaspoon salt


In medium saucepan, bring potatoes, cream and bullion to a simmer over medium heat until tender. In large stock pot, fry bacon until crisp. Remove bacon, save drippings. Saute onions in 2 Tablespoons bacon fat (or oil) over medium heat until soft. Add peppers and cook until tender, about 3 minutes. Stir in salt, thyme, white pepper, poultry seasoning and coriander. Add milk and heat gently, do not boil. Add potato mixture to stock pot, stir and bring to simmer. Thicken with cooled butter-flour mixture. Stir well. Simmer lightly to obtain a gloss. Add corn and heat thoroughly. Sprinkle bacon bits on top before serving.

Source: www.food.com