Red Pepper Chowder Recipe

Name: Red Pepper Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon butter; ¾ cup onion, chopped finely; 1 -2 clove garlic, minced; 1 stalk celery, chopped finely; 4 roasted red bell peppers, dried and chopped finely or 1 (16 ounce) canroasted red bell peppers; 1 ½ teaspoons curry powder; ½ teaspoon cumin; ⅛ teaspoon cayenne pepper; 6 cups chicken stock; 1 tablespoon paprika; salt and pepper; ⅓ cup fresh parsley leaves, chopped finely; 2 ½ tablespoons lemon juice; 1 cup cream or 1 cup half-and-half; 2 -3 tablespoons canned chilies, chopped finely

Servings: persons

2 tablespoons olive oil
1 tablespoon butter
¾ cup onion, chopped finely
1 -2 clove garlic, minced
1 stalk celery, chopped finely
4 roasted red bell peppers, dried and chopped finely or 1 (16 ounce) canroasted red bell peppers
1 ½ teaspoons curry powder
½ teaspoon cumin
⅛ teaspoon cayenne pepper
6 cups chicken stock
1 tablespoon paprika
salt and pepper
⅓ cup fresh parsley leaves, chopped finely
2 ½ tablespoons lemon juice
1 cup cream or 1 cup half-and-half
2 -3 tablespoons canned chilies, chopped finely

1
Heat the oil and butter in a large saute pan.
2
Add the onion, garlic, and celery and cook until soft.
3
Add the roasted peppers, curry powder, cumin, and cayenne and cook 1 to 2 minutes.
4
Add the stock, paprika, salt, and pepper; bring to a boil.
5
Add the parsley and lemon juice and adjust the seasonings to taste.
6
In another small saucepan, heat the cream or half-and-half and continue to cook until reduced by one-third.
7
Transfer to a food processor or blender, add the chilies and puree.
8
Spoon the cream mixture into the hot soup and serve.

1004

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 tablespoon butter, ¾ cup onion, chopped finely, 1 -2 clove garlic, minced, and more.

Yes, Red Pepper Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Pepper Chowder

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