Slow Cooker Recipes: Spicy Red Pepper Cream Corn Bisque

Spicy Red Pepper Cream Corn Bisque
Makes 6 servings.

Prep Time: 20 minutes
Cooking Time: LOW 10 – 12 hours or HIGH 4 – 6 hours and HIGH 15 minutes

Red Pepper Cream
1 - jar (7 ounces) roasted red peppers, drained and patted dry
3 - Tablespoons sour cream
2 - Tablespoon cayenne pepper sauce

Corn Bisque
1 - Tablespoon olive oil
1 - large leek (white portion only), well rinsed and chopped
1 - teaspoon dried thyme leaves
1/2 - teaspoon dried basil leaves
1 - can (14-1/2 ounces) reduced-sodium chicken broth
2 - pounds potatoes, peeled and cut into 1/2-inch pieces
1 - can (10 ounces) condensed cream of corn soup
1 - cup half & half
1 - cup corn
1 - Tablespoon cayenne pepper sauce
Chives, garnish

In blender or food processor, add the roasted peppers, sour cream and cayenne pepper sauce. Cover process until puréed.
Set aside in refrigerator.
Heat oil in large saucepan.
Add leek and carrots cook over medium heat 4 minutes or until tender.
Add thyme and basil cook 1 minute.
Stir in chicken broth and potatoes.
Bring to boil.
Add to 3 to 4-1/2 quart slow cooker.
Stir in cream of corn soup, 1 cup water, corn, salt and 1 tablespoon cayenne pepper sauce.
Cook on LOW for 4-6 hours.
If desired, in a food processor or blender, process soup in small batches until smooth.
Return soup to slow cooker.
Cook on Low for an additional 2-4 hours.
During the last hour of cooking, add half n half.
Ladle soup into bowls.
Top with dollop of pepper cream, swirl into soup.
Garnish with chives, if desired.