Corn Bisque with Red Bell Pepper and Rosemary Recipe

Name: Corn Bisque with Red Bell Pepper and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons (1/2 stick) butter; 2 cups chopped onions; 1/2 cup diced carrot; 1/2 cup diced celery; 7 1/2 cups frozen corn kernels, thawed, drained (about 42 ounces); 1 teaspoon dried rosemary; 1/4 teaspoon cayenne pepper; 6 cups chicken stock or canned low-salt chicken broth; 1 cup half and half; 1 red bell pepper, chopped

Servings: persons

4 tablespoons (1/2 stick) butter
2 cups chopped onions
1/2 cup diced carrot
1/2 cup diced celery
7 1/2 cups frozen corn kernels, thawed, drained (about 42 ounces)
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
6 cups chicken stock or canned low-salt chicken broth
1 cup half and half
1 red bell pepper, chopped

1
Melt 3 tablespoons butter in heavy large pot over medium-high heat.
2
Add onions, carrot and celery and saute 3 minutes.
3
Add 5 1/2 cups corn, rosemary and cayenne and saute 2 minutes.
4
Add stock and bring to boil.
5
Reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 30 minutes.
6
Working in batches, puree soup in blender.
7
Return soup to pot.
8
Mix in half and half and remaining 2 cups corn.
9
Season to taste with salt and pepper.
10
Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat.
11
Add bell pepper and saute until almost tender, about 5 minutes.
12
Stir bell pepper into soup.
13
(Can be prepared 1 day ahead.
14
Cover and refrigerate.)
15
Bring soup to simmer.
16
Ladle into bowls and serve.

1234

kcal

Calories

Fat

105

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons (1/2 stick) butter, 2 cups chopped onions, 1/2 cup diced carrot, 1/2 cup diced celery, and more.

Yes, Corn Bisque with Red Bell Pepper and Rosemary falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Bisque with Red Bell Pepper and Rosemary

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