Creamy Corn Bisque with Spicy Red Pepper Cream

Creamy Corn Bisque with Spicy Red Pepper Cream
Makes 4 servings (7 cups soup, 1 cup pepper cream)

Creamy Corn Bisque with Spicy Red Pepper Cream

Ingredients

1	(7 ounce jar) roasted red peppers, drained
1	cup plus 3 tablespoons half 'n' half cream, divided
3	tablespoons *Frank's® RedHot®* Original Cayenne Pepper Sauce
1	tablespoon olive oil
1/2	each carrots and onions
1	(10-3/4 ounce can) cream of potato soup
1	(15-1/4 ounce can) whole kernel corn, undrained
1/4	teaspoon dried thyme leaves

Prep Time	10 minutes
Cook Time	about 15 minutes

1. Combine peppers, 3 tablespoons half 'n' half and Frank's RedHot Sauce in blender or food processor. Cover; process until puréed. Set aside.

2. Cook carrots and onion in hot oil in large saucepan until tender. Stir in remaining ingredients. Heat to boiling. Simmer 10 minutes, stirring.

3. Ladle soup into bowls. Top with dollop of reserved red pepper cream. Garnish with chives, if desired.

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