Red Pepper Corn And Leek Soup Recipes

CORN LEEK CHOWDER

Corn Leek Chowder image

Leeks, onion, potatoes and cheese enrich Stacey Savoyski's corn chowder. "I developed it for our meatless Christmas Eve meal," she adds from Southbury, Connecticut.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 4 cups.

Number Of Ingredients 13

Ingredients

2 cups chopped leeks (white portion only)
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
3 cups reduced-sodium chicken broth
1-1/2 cups cubed peeled potatoes
1/4 to 1/2 teaspoon dill weed
3/4 cup frozen corn, thawed
1/4 teaspoon pepper
4 teaspoons cornstarch
1 tablespoon cold water
1/2 cup half-and-half cream
1/4 cup shredded cheddar cheese

Steps:

In a large saucepan, saute the leeks, onion and garlic in oil until tender. Stir in the broth, potatoes and dill; cook for 10-15 minutes or until potatoes are tender. , Stir in corn and pepper; cook 2 minutes longer. Combine the cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in cream. Cook over medium heat for 1-2 minutes or until heated through. Garnish each serving with 1 tablespoon of cheese.

Nutrition Facts : Calories 234 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 537mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

CREAM OF RED BELL PEPPER SOUP

Cream of Red Bell Pepper Soup image

Provided by Mark Weatherbee

Categories Soup/Stew Dairy Pepper Vegetarian Quick & Easy Dinner Spring Summer Simmer Bon Appétit France Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 10

Ingredients

2 1/2 pounds red bell peppers
1 tablespoon olive oil
1 cup chopped shallots
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
3 cups (or more) canned vegetable broth
1/2 cup half and half
2 teaspoons red wine vinegar
1/8 teaspoon cayenne pepper
Sliced fresh basil

Steps:

Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice peppers. Heat oil in heavy large saucepan over medium heat. Add shallots, garlic and thyme and sauté 3 minutes. Add 3 cups broth and all but 4 slices of roasted pepper. Simmer uncovered until peppers are very soft, about 20 minutes.
Working in batches, purée soup in blender until smooth. Return to same pot. Add half and half, vinegar and cayenne pepper. Rewarm soup, thinning with additional broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with reserved pepper strips and basil.

RED PEPPER, CORN AND LEEK SOUP

Red Pepper, Corn and Leek Soup image

Make and share this Red Pepper, Corn and Leek Soup recipe from Food.com.

Provided by ChipotleChick

Categories Corn

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

5 ears sweet corn
2 tablespoons butter
3 tablespoons vegetable oil or 3 tablespoons olive oil
3 leeks, cleaned and chopped
1 large red bell pepper, seeded and chopped
1 1/2 quarts chicken stock or 1 1/2 quarts vegetable stock
1/2 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon white pepper
cayenne pepper, to taste (small amount)
6 corn tortillas (optional)
6 teaspoons butter, softened (optional)

Steps:

Remove corn kernels from ears and reserve 1/4 cup of the kernels.
Heat the butter and oil in a large saucepan.
and leeks and saute over medium, stirring occasionally, until soft, about 5 minutes.
Add red bell pepper and saute another 5 minutes.
Add corn and saute 3 minutes.
Add the chicken stock and bring to a boil.
Simmer slowly, uncovered for about 30 minutes.
Pour the mixture into a food processor or blender and process 1 minute on low.
Put through a fine sieve and return to the saucepan (for a coarser soup, you don't have to strain it).
Add cream, salt, pepper, and cayenne.
Reheat on low.
Boil reserved corn for 2 minutes in a pot of boiling water.
Drain.
Pour soup into bowls and garnish with boiled corn.
Warm the tortillas in a microwave or oven.
Butter and serve with soup.

Nutrition Facts : Calories 305.5, Fat 16.9, SaturatedFat 5.7, Cholesterol 24.8, Sodium 593.1, Carbohydrate 31.6, Fiber 3.4, Sugar 9.1, Protein 10

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