Red Pepper Chowder

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  tablespoon butter
• 3⁄4 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 1⁄2 teaspoons curry powder
• 1⁄2 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 1⁄2 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.