Red Pepper Chowder

• 2 tablespoons olive oil
• 1 tablespoon butter
• 34 cup onion, chopped finely
• 1 -2 clove garlic, minced
• 1 stalk celery, chopped finely
• 4 roasted red bell peppers, dried and chopped finely or 1 (16 ounce) canroasted red bell peppers
• 1 12 teaspoons curry powder
• 12 teaspoon cumin
• 18 teaspoon cayenne pepper
• 6 cups chicken stock
• 1 tablespoon paprika
• salt and pepper
• 13 cup fresh parsley leaves, chopped finely
• 2 12 tablespoons lemon juice
• 1 cup cream or 1 cup half-and-half
• 2 -3 tablespoons canned chilies, chopped finely

1. Heat the oil and butter in a large saute pan.
2. Add the onion, garlic, and celery and cook until soft.
3. Add the roasted peppers, curry powder, cumin, and cayenne and cook 1 to 2 minutes.
4. Add the stock, paprika, salt, and pepper; bring to a boil.
5. Add the parsley and lemon juice and adjust the seasonings to taste.
6. In another small saucepan, heat the cream or half-and-half and continue to cook until reduced by one-third.
7. Transfer to a food processor or blender, add the chilies and puree.
8. Spoon the cream mixture into the hot soup and serve.

olive oil, butter, onion, clove garlic, celery, red bell peppers, curry powder, cumin, cayenne pepper, chicken stock, paprika, salt, parsley, lemon juice, cream, chilies

Taken from www.food.com/recipe/red-pepper-chowder-20820 (may not work)