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Fresh Corn and Red Pepper Bisque


It is corn season, so many fresh and sweet corn, we use them with sour cream and red pepper, some scallions and fresh cilantro, give the corn very rich flavor, and this is a very healthy way to cook corn too, enloy summer and corn!













Low Cholesterol, Trans-fat Free, High Fiber


2 teaspoons olive oil, extra-virgin
1 cup sweet vidalia onions
3 cups corn
fresh, about 6 ears
2 cloves garlic
4 cups stock
vegetable or chicken, reduced-sodium
¼ teaspoon salt
1 x black pepper
freshly ground to taste
¼ cup sour cream, light
1 tablespoon cornmeal
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


Heat oil in a large heavy saucepan over medium heat.

Add onion and cook, stirring often, until lightly browned, 6 to 7 minutes.

Add corn and garlic; cook, stirring often, until the corn is lightly browned, about 5 minutes.

Add broth and simmer until the corn is tender, 12 to 15 minutes.

Stir in salt and pepper.

Using a slotted spoon, transfer 1½ cups of the corn mixture to a blender or food processor.

Add sour cream and ½ cup cooking liquid and process until the mixture is smooth, about 2 minutes.

(Use caution when pureeing hot liquids.)

Return the purée to the pan.

Whisk in cornmeal; bring the soup to a boil over medium-high heat and cook, whisking constantly, until it thickens.

Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through.

Serve with lime wedges.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 524g (18.5 oz)
Amount per Serving
Calories 23328% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 957mg 40%
Total Carbohydrate 12g 12%
Dietary Fiber 5g 22%
Sugars g
Protein 22g
Vitamin A 30% Vitamin C 111%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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