Roasted red pepper pureé with spicy corn salsa

Olive oil	2 tablespoons
Onion, yellow, chopped	1 small
Garlic, minced	2 cloves
Bell pepper, red	6
Potato, russet, peeled, diced	1
Broth, chicken	4 cups
Crème fraîche	1 tablespoon
Salt
Pepper, freshly ground
Butter, unsalted	1 tablespoon
Jalapeño, minced	1 tablespoon
Onions, green, thinly sliced	1 tablespoon
Corn kernels, fresh	2 ears

1. Preheat to 400°F.
2. On a lined baking sheet, roast the peppers, turning occasionally until blackened, about 40 to 60 minutes; let cool, peel, seed, core (discard), and then chop.
3. In a Dutch oven over medium-high heat, warm the oil.
4. Add the onion and garlic, and sauté until translucent, about 5 minutes.
5. Add the peppers and potato, stir to coat, and cook for 3 minutes.
6. Add the broth; bring to a boil.
7. Reduce the heat to low, and simmer until the potatoes are tender, about 25 to 30 minutes.
8. Remove from heat, and let cool slightly.
9. Puree.
10. Stir in the cream, and season with salt and pepper.
11. Melt the butter in a  small frying pan over high heat.
12. Add the jalapeño and green onions, and cook, stirring constantly, until the butter begins to brown, about 2 minutes.
13. Add the corn, stir to combine, and cook for 2 minutes.
14. Season with salt and pepper.
15. Divide the soup into bowls, and top with the salsa.