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Spicy Red Pepper Cream Corn Bisque
Makes 6 servings.

Prep Time: 20 minutes
Cooking Time: LOW 10 – 12 hours or HIGH 4 – 6 hours and HIGH 15 minutes

Red Pepper Cream
1 - jar (7 ounces) roasted red peppers, drained and patted dry
3 - Tablespoons sour cream
2 - Tablespoon cayenne pepper sauce

Corn Bisque
1 - Tablespoon olive oil
1 - large leek (white portion only), well rinsed and chopped
1 - teaspoon dried thyme leaves
1/2 - teaspoon dried basil leaves
1 - can (14-1/2 ounces) reduced-sodium chicken broth
2 - pounds potatoes, peeled and cut into 1/2-inch pieces
1 - can (10 ounces) condensed cream of corn soup
1 - cup half & half
1 - cup corn
1 - Tablespoon cayenne pepper sauce
Chives, garnish

  • In blender or food processor, add the roasted peppers, sour cream and cayenne pepper sauce. Cover process until puréed. 
    Set aside in refrigerator.
  • Heat oil in large saucepan. 
  • Add leek and carrots cook over medium heat 4 minutes or until tender. 
  • Add thyme and basil cook 1 minute. 
  • Stir in chicken broth and potatoes. 
  • Bring to boil.
  • Add to 3 to 4-1/2 quart slow cooker. 
  • Stir in cream of corn soup, 1 cup water, corn, salt and 1 tablespoon cayenne pepper sauce. 
  • Cook on LOW for 4-6 hours.
  • If desired, in a food processor or blender, process soup in small batches until smooth. 
  • Return soup to slow cooker.
  • Cook on Low for an additional 2-4 hours. 
    During the last hour of cooking, add half n half.
  • Ladle soup into bowls. 
  • Top with dollop of pepper cream, swirl into soup. 
  • Garnish with chives, if desired.

 
 
 
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