Creamy Corn Bisque with Spicy Red Pepper Cream
Makes 4 servings (7 cups soup, 1 cup pepper cream)
Image © Publications International, Ltd.
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.
©
Reckitt Benckiser Inc.
Printed from fbnr.com
Creamy Corn Bisque with Spicy Red Pepper Cream
