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Fire Roasted Red Bell Pepper Potato Chowder

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Sep 23, 2009 7:27 am US/Pacific

Fire Roasted Red Bell Pepper Potato Chowder

Reporting
Tina Macuha
  Fire Roasted Red Bell Pepper Potato Chowder

3 Tablespoons Oil
1 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped carrots
2 cloves garlic - minced
1 pinch dried chili flake
1 tablespoon chopped thyme
1/2 cup white wine
4 cups vegetable stock
1 cup cream
2 medium potatoes - peeled and cubed
2 fire roasted red bell pepper - diced
Rue - even parts flour and butter - sauteed to make a thickening paste.

In large sauce pan add oil, onion, celery, carrots - sautee until translucent. Add garlic, chili flake and thyme. Deglaze pan with white wine, reduce by half. Add vegetable stock, cream and cubed potatoes. Simmer until potatoes are soft. Add Rue, a little at a time, until desired thickness. Salt and pepper to taste. Garnish with minced roasted red bell pepper.

Michael Powers, owner/chef
The Terrace
Town and Country Village
2673 El Paseo Lane
Sacramento, CA 95821
916.486.1904
">www.theterracecuisine.com <http://www.theterracecuisine.com/>  



 

 

 

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