Instructions: Saute bacon in a large saucepan over medium heat until the fat begins to render, about 4 minutes. Add butter and stir until melted. Add onion, green and red peppers, celery, garlic, thyme and bay leaf. Saute until the vegetables are almost tender, but not brown, about 8 minutes.

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 the corn and sugar. Cover saucepan, reduce the heat to medium-low and simmer until vegetables are tender, about 15 minutes, stirring the chowder occasionally.

Add cream, season chowder to taste with salt and pepper. Transfer 1 1/2 cups of chowder to a blender and puree. Mix puree back into chowder. Simmer 1 to 2 minutes, stirring constantly. Ladle into bowls and top with a dollop of roasted pepper cream.

This recipe yields 4 to 6 servings.

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