|
Cook bacon in a large skillet until almost
crisp. Add onion, sweet red pepper, celery, and garlic, and saut 5 minutes. Drain well and set aside.
Bring chicken broth to a boil in a large Dutch oven; stir in rice. Add reserved vegetable mixture, thyme,
basil, and red pepper flakes; stir well. Return mixture to a boil; reduce heat, and simmer, uncovered,
45 minutes. Cook corn according to package directions; drain. Add corn, cream, and salt to taste to mixture
in Dutch oven; simmer 15 minutes. Ladle chowder into individual soup bowls.
#054
|