CREAMY CORN BISQUE WITH SPICY RED PEPPER CREAM
Servings: 4 servings (4 cups soup, 3/4 cup red pepper cream)
Prep Time: 10
Cook Time: 15
1 (7 ounce) jar roasted red peppers, drained
1 cup plus 3 Tbsp. half-and-half cream, divided
3 tablespoons FRANK'S® REDHOT® Cayenne Pepper Sauce
1 tablespoon olive oil
1/2 cup each diced 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 leavesDIRECTIONS:
Combine peppers, 3 tbsp. half-and-half and Frank's RedHot Sauce in blender or food processor. Cover; process until puréed. Set aside.
Cook carrots and onion in hot oil in large saucepan until tender. Stir in remaining ingredients. Heat to boiling. Simmer 10 minutes, stirring.
Ladle soup into bowls. Top with a dollop of reserved red pepper cream. Garnish with chives if desired.