Sometimes a bowl of soup, with some crusty bread, can suffice as dinner. Just about any variety of soup can be comforting, warm and filled with hearty ingredients.

Today's chowder does all of that and then some. What's best about this chowder is its sweet and smoky taste, all from the roasted red peppers. It also gets a bit of heat from cayenne pepper and gets cooled off with the milk or cream. It's a beautiful chowder with deep flavors that will impress guests.

How does chowder differ from a soup? A chowder is any kind of thick soup that has chunks of food in it. Those chunks can be vegetables, seafood or meat. Most chowders are cream- or milk-based, which gives them body and a slight thickness. Potato can also provide thickening.

Roasted red peppers are at the heart of this chowder. Once the peppers are roasted, their sweetness is more pronounced. They also take on charred, smoky flavor which adds a boost to any dish.

To jazz this chowder up, top it with seafood. Cooked lobster meat is terrific, fancy and something to swoon over. No lobster? Try cooked shrimp.

Serves: 4Prep time: 15 minutesTotal time: 40 minutesYou can substitute a 12-ounce jar of roasted red peppers; drain before using. Add the peppers once the onions are browned.Nonstick cooking spray or 2 tablespoons canola oil1 pound red sweet peppers, cut into ½-inch pieces (about 3 cups)2 cups chopped sweet onions (about 1 jumbo)1 large russet or Yukon gold potato (10 ounces), peeled and cubed1 cup vegetable broth1½ cups 1 percent milk or half-and-half1/8 teaspoon cayenne pepper or to taste1 tablespoon butterSalt and pepper to tasteCroutons for garnish or a crusty baguette for serving½ cup shredded (2 ounces) white sharp cheddar cheese, optional¼ cup chopped fresh parsleyCoat a 4-quart saucepan or Dutch oven with nonstick cooking spray and heat over medium-high heat.Add the peppers and give them a few mists of cooking spray. Cook, uncovered, for 15 minutes or until charred, stirring frequently. If you don’t have cooking spray, heat the canola oil, once hot, add the peppers and cook as directed above.Add the onions and cook for 5 to 6 minutes more or until soft and golden brown, stirring occasionally.Stir in the potatoes and broth. Bring to a boil, reduce heat, and simmer, covered, for 12 minutes or until potatoes are very tender.Coarsely mash up the potatoes a bit with a potato masher. Stir in the milk or half-and-half and a few pinches of cayenne pepper. Heat through.Remove from heat; stir in butter and season to taste with salt and pepper.Divide among shallow soup bowls and top with croutons and, if using, cheese and a sprinkling of fresh parsley.Serve with additional crusty bread if desired.