Preparation:
Cook bacon in a 4-quart pot over medium-high heat until it is crisp. Transfer it to a paper-towel-lined plate. Add broth, peas, corn, onions, garlic, savory and black pepper. Cover pot, and bring mixture to a boil. Reduce heat, and simmer mixture for 12 minutes. Stir in roasted peppers; cook chowder until it's hot throughout. Divide chowder among 4 soup bowls. Crumble bacon, and sprinkle it over each serving.
Helpful Hint: Using canned roasted red peppers in lieu of roasting fresh ones reduces prep time in this recip |
