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 olive oil, extra-virgin; 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 teaspoon salt; 1 x black pepper freshly ground to taste; 1/4 cup sour cream, light; 1 tablespoon cornmeal yellow; 1 cup sweet red bell peppers diced, about 1 small; 1 each scallions, spring or green onions white and pale green part, thinly sliced; 2 tablespoons cilantro finely chopped; 1 x red hot pepper sauce to taste; 1 each limes cut into wedges

Servings: persons

2 teaspoons olive oil, extra-virgin
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 teaspoon salt
1 x black pepper freshly ground to taste
1/4 cup sour cream, light
1 tablespoon cornmeal yellow
1 cup sweet red bell peppers diced, about 1 small
1 each scallions, spring or green onions white and pale green part, thinly sliced
2 tablespoons cilantro finely chopped
1 x red hot pepper sauce to taste
1 each limes 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
(Use caution when pureeing hot liquids.)
9
Return the puree 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.

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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 olive oil, extra-virgin, 1 cup sweet vidalia onions, 3 cups corn fresh, about 6 ears, 2 cloves garlic 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.

That's it — enjoy your meal!

Fresh Corn and Red Pepper Bisque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions