Fresh Corn And Red Pepper Bisque Recipe

Name: Fresh Corn And Red Pepper Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons extra virgin olive oil; 1 cup chopped sweet onion, such as Vidalia; 3 cups corn kernels (about 6 ears); 1 large garlic clove, minced; 4 cups reduced-sodium chicken broth or 4 cups low sodium vegetable broth; 1/4 teaspoon salt; fresh ground pepper; 1/4 cup reduced-fat sour cream; 1 tablespoon yellow cornmeal; 1 small red bell pepper, diced (about 1 cup); 1 scallion, white and pale green part only, thinly sliced; 2 tablespoons finely chopped fresh parsley or 2 tablespoons cilantro; hot sauce, such as Tabasco sauce, to taste; 1 lime, cut into wedges

Servings: persons

2 teaspoons extra virgin olive oil
1 cup chopped sweet onion, such as Vidalia
3 cups corn kernels (about 6 ears)
1 large garlic clove, minced
4 cups reduced-sodium chicken broth or 4 cups low sodium vegetable broth
1/4 teaspoon salt
fresh ground pepper
1/4 cup reduced-fat sour cream
1 tablespoon yellow cornmeal
1 small red bell pepper, diced (about 1 cup)
1 scallion, white and pale green part only, thinly sliced
2 tablespoons finely chopped fresh parsley or 2 tablespoons cilantro
hot sauce, such as Tabasco sauce, to taste
1 lime, cut into wedges

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
Return the puree to the pan.
9
Whisk in cornmeal; bring the soup to a boil over medium-high heat, whisking constantly, until it thickens.
10
Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through.
11
Serve with lime wedges.
12
*Cover and refrigerate for up to 2 days.

680

kcal

Calories

Fat

Carbs

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 14 ingredients. The key ingredients include: 2 teaspoons extra virgin olive oil, 1 cup chopped sweet onion, such as Vidalia, 3 cups corn kernels (about 6 ears), 1 large garlic clove, minced, and more.

Yes, Fresh Corn And Red Pepper Bisque 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.

Fresh Corn And Red Pepper Bisque

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