Fresh Corn and Red Pepper Bisque (#1724)

Serves
Ready
4
35
Minutes
Prep
Cook
10
Minutes
25
Minutes
Categories
Soups Side Low Fat Vegetarian Healthy
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Ingredients

  • 2 tsp Extra-Virgin Olive Oil
  • 1 cup Sweet Vidalia Onions
  • 3 cups Corn fresh, about 6 ears
  • 2 cloves Garlic minced
  • 4 cups Stock vegetable or chicken, reduced-sodium
  • 1/4 tsp Salt
  • 1 Black Pepper freshly ground to taste
  • 1/4 cup Light Sour Cream
  • 1 Tbsp Cornmeal yellow
  • 1 cup Sweet Red Bell Peppers diced, about 1 small
  • 1 Scallions, Spring Or Green Onions white and pale green part, thinly sliced
  • 2 tablespoons Cilantro finely chopped
  • 1 Red Hot Pepper Sauce to taste
  • 1 Limes cut into wedges

Directions

  1. Heat oil in a large heavy saucepan over medium heat.
  2. Add onion and cook, stirring often, until lightly browned, 6 to 7 minutes.
  3. Add corn and garlic; cook, stirring often, until the corn is lightly browned, about 5 minutes.
  4. Add broth and simmer until the corn is tender, 12 to 15 minutes.
  5. Stir in salt and pepper.
  6. Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender or food processor.
  7. Add sour cream and 1/2 cup cooking liquid and process until the mixture is smooth, about 2 minutes.
  8. (use caution when pureeing hot liquids.)
  9. Return the purée to the pan.
  10. Whisk in cornmeal; bring the soup to a boil over medium-high heat and cook, whisking constantly, until it thickens.
  11. Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through.
  12. Serve with lime wedges.
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