Red Pepper Chowder

• Total Time: 35 mins
• Prep Time: 25 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 1 tablespoon butter
• ¾ cup onion , chopped finely
• 1 -2 clove garlic , minced
• 1 stalk celery , chopped finely
• 4 roasted red bell peppers, dried and chopped finely or 1 (16 ounce) can roasted red bell peppers
• 1 ½ teaspoons curry powder
• ½ teaspoon cumin
• 1⁄8; teaspoon cayenne pepper
• 6 cups chicken stock
• 1 tablespoon paprika
• salt and pepper
• 1⁄3; cup fresh parsley leaves , chopped finely
• 2 ½ tablespoons lemon juice
• 1 cup cream or 1 cup half-and-half
• 2 -3 tablespoons canned chilies , chopped finely

Directions:

1. Heat the oil and butter in a large sauté pan.
2. Add the onion, garlic, and celery and cook until soft.
3. Add the roasted peppers, curry powder, cumin, and cayenne and cook 1 to 2 minutes.
4. Add the stock, paprika, salt, and pepper; bring to a boil.
5. Add the parsley and lemon juice and adjust the seasonings to taste.
6. In another small saucepan, heat the cream or half-and-half and continue to cook until reduced by one-third.
7. Transfer to a food processor or blender, add the chilies and purée.
8. Spoon the cream mixture into the hot soup and serve.

Reviews

[Margaret3]

Excellent, altho it took me a longer time to make. One small change was that i took about a cup of the completed soup, pureed it and returned it to the pot, changing the texture and appearance to more like a bisque. The DH lapped it up!