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Spicy Corn Chowder
This soup makes an impressive starter for Holiday meals.
Makes: 4 servings
1 (7 ounce) jar roasted red peppers, drained
1 cup plus 3 Tbsp. half-and-half cream, divided
1/4 cup FRANK'S RedHot® Cayenne Pepper Sauce
1 Tbsp. olive oil
1/2 cup diced carrots, and onions
1 (10 3/4 ounce) can condensed cream of potato soup
1 (15 1/4 ounce) can whole kernel corn, undrained
1/4 tsp. dried thyme leaves
<p>COMBINE peppers, 3 tbsp. half-and-half and Frank's RedHot Sauce in blender or food processor. Cover; process until pureed. Set aside.</p><p>COOK carrots and onion in hot oil in large saucepan until tender. Stir in remaining ingredients. Heat to boiling. Simmer 10 minutes, stirring.</p><p>LADLE soup into bowls. Top with a dollop of reserved red pepper cream. Garnish with chives if desired.</p>
Makes: 4 servings
1 (7 ounce) jar roasted red peppers, drained
1 cup plus 3 Tbsp. half-and-half cream, divided
1/4 cup FRANK'S RedHot® Cayenne Pepper Sauce
1 Tbsp. olive oil
1/2 cup diced carrots, and onions
1 (10 3/4 ounce) can condensed cream of potato soup
1 (15 1/4 ounce) can whole kernel corn, undrained
1/4 tsp. dried thyme leaves
<p>COMBINE peppers, 3 tbsp. half-and-half and Frank's RedHot Sauce in blender or food processor. Cover; process until pureed. Set aside.</p><p>COOK carrots and onion in hot oil in large saucepan until tender. Stir in remaining ingredients. Heat to boiling. Simmer 10 minutes, stirring.</p><p>LADLE soup into bowls. Top with a dollop of reserved red pepper cream. Garnish with chives if desired.</p>
Spicy Corn Chowder
This soup makes an impressive starter for Holiday meals.
Makes:
4 servings
Prep Time: 10 min
Cook Time: 15 min
Ingredients
- 1 (7 ounce) jar roasted red peppers, drained
- 1 cup plus 3 Tbsp. half-and-half cream, divided
- 1/4 cup FRANK'S RedHot® Cayenne Pepper Sauce
- 1 Tbsp. olive oil
- 1/2 cup diced carrots, and onions
- 1 (10 3/4 ounce) can condensed cream of potato soup
- 1 (15 1/4 ounce) can whole kernel corn, undrained
- 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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