[Update my dinner status], I'm making this tonight.
5 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 45 Active Time: 0 : 15
US/Metric: [convert to metric]
Ingredients
- 1 7 oz jar Roasted red peppers
- 3 tablespoon Sour cream
- 2 tablespoon Louisianna style hot sauce
- 1 tablespoon Olive oil
- 1 large Leek well rinsed and chopped (1 1/2 Cups)
- 2 ea Carrots diced
- 3/4 teaspoon dried thyme leaves
- 1/2 teaspoon Dried basil
- 1 can (14.5 oz) Reduced sodium chicken broth
- 3/4 pound (2 Cups) potatoes peeled and cut into 1/2 inch pieces
- 1 10-3/4 oz can Condensed cream of corn soup
- 1 cup Half-and-half cream
- 1 cup Frozen corn
- 1/4 teaspoon Salt
- 1 tablespoon Louisiana style hot sauce
Preparation
1. Combine roasted peppers, sour cream, and 2 tablespoons hot sauce in blender or food processor. Cover; process until pureed. Set aside.
2. Heat oil in large saucepan. Add leek and carrots; cookover medium heat 4 minutes until just tender. Stir in corn soup, 1 cup water, half 'n' half, frozen corn, and salt. Bring just to a boil. Reduce heat to low; cook 3 minutes, stirring. Stir in 1 tablespoon hot sauce.
3. Ladle soup into bowls. Top with dollop of reserved red pepper cream; swirl into soup. Garnish with chives.
