Red Pepper Chowder

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.