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Colette & Cassi's Country Kitchen!

Red Pepper Chowder

from Great Lake Effects... 
Buffalo Beyond Winter and Wings

4 red bell peppers, chopped
2 leek bulbs, chopped
1 large carrot, cut into matchstick strips
1 large onion, chopped
1 Tablespoon butter
3 cups chicken broth
1-1/2 cups whipping cream
  Freshly ground pepper to taste

Saute the red peppers, leeks, carrot and onion in the butter in a saucepan for 10 to 15 minutes or until tender.  Reserve 1 cup of the vegetables.

Process the remaining vegetables and 1 cup of the broth in a food processor until pureed.  Return the puree and reserved vegetables to the saucepan.  Stir in the remaining 2 cups of broth and whipping cream.

Simmer until reduced by 1/3, stirring frequently.  Remove from heat.  Season with pepper

Ladle into soup bowls.  Serve immediately.

SERVINGS:  4 - 6