© The French’s Food Company LLC
Creamy Corn Bisque with Spicy Red Pepper Cream This soup makes an impressive starter for Holiday meals. Creamy Corn Bisque with Spicy Red Pepper Cream Makes: 4.00 servings 1 (7 ounce) jar roasted red peppers, drained 1 cup plus 3 Tbsp. half-and-half cream, divided 3 Tbsp. FRANK'S® RedHot® Cayenne Pepper Sauce 1 Tbsp. Olive oil 1/2 diced cup carrots 1 (10 3/4 ounce) can condensed cream of potato soup 1 (15 1/4 ounce) can whole kernel corn 1/4 tsp. dried thyme leaves
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Creamy Corn Bisque with Spicy Red Pepper Cream

This soup makes an impressive starter for Holiday meals.

Makes: 4 servings
Prep Time: 10 min
Cook Time: 15 min
User Rating:

Ingredients

  • 1 (7 ounce) jar roasted red peppers, drained
  • 1 cup plus 3 Tbsp. half-and-half cream, divided
  • 3 Tbsp. FRANK'S® RedHot® Cayenne Pepper Sauce
  • 1 Tbsp. Olive oil
  • 1/2 cup diced carrotsand onions
  • 1 (10 3/4 ounce) can condensed cream of potato soup
  • 1 (15 1/4 ounce) can whole kernel cornundrained
  • 1/4 tsp. dried thyme leaves

Directions

COMBINE peppers, 3 tbsp. half-and-half and Frank's RedHot Sauce in blender or food processor. Cover; process until pureed. 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.

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Creamy Corn Bisque with Spicy Red Pepper Cream

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Nutrition Facts
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Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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