Creamy Corn Bisque with Spicy Red Pepper Cream

Creamy Corn Bisque with Spicy Red Pepper Cream

Red Pepper Cream:
1 7-oz. jar roasted red peppers, drained and patted dry
3 Tbs sour cream
2 Tbs cayenne pepper sauce

Corn Bisque:
1 Tbs olive oil
1 large leek (white portion only), well rinsed and chopped
1 tsp dried thyme leaves
1/2 tsp dried basil leaves
1 141/2-oz. can reduced-sodium chicken broth
2 lbs potatoes, peeled and cut into 1/2 -inch pieces
1 10-oz. can condensed cream of corn soup
1 cup half n half
1 cup corn
1 Tbs cayenne pepper sauce

Combine roasted peppers, sour cream and cayenne pepper sauce sauce in blender or food processor. 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 and add to slow cooker. Stir in corn soup, 1 cup water, corn, salt and 1 Tbs 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.