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!
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 |
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground to taste |
* |
| ¼ | 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 |
Directions
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.
Nutrition Facts
Serving Size 524g (18.5 oz)
