Red Pepper Chowder

Name: Red Pepper Chowder
Ingredients: 2 tablespoons olive oil; 1 tablespoon butter; 34 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) canroasted red bell peppers; 1 12 teaspoons curry powder; 12 teaspoon cumin; 18 teaspoon cayenne pepper; 6 cups chicken stock; 1 tablespoon paprika; salt and pepper; 13 cup fresh parsley leaves, chopped finely; 2 12 tablespoons lemon juice; 1 cup cream or 1 cup half-and-half; 2 -3 tablespoons canned chilies, chopped finely

16 ingredients

8 steps

Ingredients

2 tablespoons olive oil
1 tablespoon butter
34 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) canroasted red bell peppers
1 12 teaspoons curry powder
12 teaspoon cumin
18 teaspoon cayenne pepper
6 cups chicken stock
1 tablespoon paprika
salt and pepper
13 cup fresh parsley leaves, chopped finely
2 12 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 saute 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 puree.
8

Spoon the cream mixture into the hot soup and serve.