Ingredients

(Prep time 30 minutes, cooking time 15 minutes)

For the pepper cream:
7-ounce jar roasted red peppers, drained and patted dry
3 tablespoons sour cream
2 tablespoons cayenne pepper sauce

For the bisque:
1 tablespoon olive oil
1 large leek (white portion only) well rinsed and chopped
2 carrots, diced
3/4 teaspoon dried basil leaves
14 1/2-ounce can reduced-sodium chicken broth
3/4 pound potatoes, peeled and cut into 1/2-inch pieces
10 3/4-ounce can condensed cream of corn soup
1 cup half-and-half
1 cup frozen corn
1/4 teaspoon salt
1 tablespoon cayenne pepper sauce

Directions

To make the pepper cream: Combine roasted peppers, sour cream and 2 tablespoon cayenne sauce in blender or food processor. Cover; process until pureed. Set aside.

Heat oil in large saucepan. Add leeks and carrots; cook over medium heat 4 minutes until just tender. Add thyme and basil; cook 1 minute. Stir in chicken broth and potatoes. Bring to a boil. Reduce heat to low; cook, covered, 5 minutes or until potatoes are just tender. Stir in corn soup, 1 cup water, half-and-half, corn and salt. Bring just to a boil. Reduce heat to low; cook 3 minutes, stirring. Stir in cayenne pepper sauce.

Ladle soup into bowls. Top with dollop of reserved red pepper cream; swirl into soup. Garnish with chives, if desired. Makes 6 servings (7 cups soup), and 1 cup pepper cream.