Prep 20 mins
Cook 20 mins
Curried Corn Bisque Serves: 8 Recipe Provided By: EatingWell.com Serving size: 8 - 1 cup servings
- 2 teaspoons canola oil
- 1 cup chopped onion
- 1 tablespoon curry powder
- 1⁄2 teaspoon hot sauce (to taste)
- 1⁄4 teaspoon salt (to taste)
- 1⁄4 teaspoon fresh ground pepper
- 2 (16 ounce) packages frozen corn
- 2 cups reduced-sodium chicken broth
- 2 cups water
- 1 cup light coconut milk (see Ingredient note)
- Heat oil in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add curry powder, hot sauce, salt and pepper and stir to coat the onions. Stir in corn, broth and water; increase the heat to high and bring the mixture to a boil. Remove from the heat and puree in a blender or food processor (in batches, if necessary) into a homogeneous mixture that still has some texture. Pour the soup into a clean pot, add coconut milk and heat through. Serve hot or cold.
- Serve with a squeeze of lime or a dollop of plain yogurt and chopped scallion.
- Look for reduced-fat coconut milk (labeled "lite") in the Asian section of your market. Variation Make Curried Sweet Pea Bisque by substituting frozen peas for the corn.
- Cover and refrigerate for up to 2 days or freeze for up to 2 months.