Red Pepper Chowder Recipe
🕒 Total Time: 35 minutes
🥣 Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 tbsp | Olive oil |
| 1 tbsp | Butter |
| 3/4 cup | Onion, chopped |
| 1 clove | Garlic, minced |
| 1 stalk | Celery, chopped |
| 1-2 | Red bell peppers, roasted and chopped |
| 1 tsp | Curry powder |
| 1/2 tsp | Cumin |
| 1/8 tsp | Cayenne pepper |
| 6 cups | Vegetable or chicken stock |
| 1 tsp | Paprika |
| To taste | Salt and pepper |
| 1 tbsp | Fresh parsley leaves, chopped |
| 1 tbsp | Lemon juice |
| 1 cup | Half-and-half or cream |
Instructions:
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Prepare Ingredients: Gather all the ingredients required for the recipe.
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Sauté Aromatics: In a large sauté pan, heat olive oil and butter over medium heat. Add chopped onion, minced garlic, and chopped celery. Sauté until they turn soft and translucent.
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Add Peppers and Spices: Incorporate the roasted red bell peppers, curry powder, cumin, and cayenne pepper into the pan. Sauté for an additional 1 to 2 minutes to allow the flavors to meld.
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Add Stock and Seasonings: Pour in the vegetable or chicken stock. Add paprika, salt, and pepper according to your taste preferences. Bring the mixture to a gentle boil.
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Enhance Flavor: Stir in the chopped fresh parsley leaves and lemon juice. Adjust the seasonings if necessary.
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Prepare Cream Mixture: In a separate small saucepan, heat the half-and-half or cream over low heat. Allow it to reduce by about one-third.
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Blend Cream and Peppers: Transfer the reduced cream mixture along with the cooked chilies into a food processor or blender. Purée until smooth.
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Incorporate Cream into Soup: Spoon the creamy mixture into the hot pepper soup, stirring gently to combine.
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Serve Hot: Ladle the Red Pepper Chowder into bowls and serve immediately. Optionally, garnish with additional fresh parsley leaves or a drizzle of cream.
Enjoy this comforting and flavorful Red Pepper Chowder with your loved ones, perfect for a cozy meal on chilly days!
