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    You are in: Home / Recipes / Fresh Corn and Red Pepper Bisque Recipe
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    Fresh Corn and Red Pepper Bisque

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Manami's Note:

    What a lovely combination! Found in Eating Well Newsletter.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a large heavy saucepan over medium heat.
    2. 2
      Add onion and cook, stirring often, until lightly browned, 6 to 7 minutes.
    3. 3
      Add corn and garlic; cook, stirring often, until the corn is lightly browned, about 5 minutes.
    4. 4
      Add broth and simmer until the corn is tender, 12 to 15 minutes.
    5. 5
      Stir in salt and pepper.
    6. 6
      Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender or food processor.
    7. 7
      Add sour cream and 1/2 cup cooking liquid and process until the mixture is smooth, about 2 minutes.
    8. 8
      Return the puree to the pan.
    9. 9
      Whisk in cornmeal; bring the soup to a boil over medium-high heat, whisking constantly, until it thickens.
    10. 10
      Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through.
    11. 11
      Serve with lime wedges.
    12. 12
      *Cover and refrigerate for up to 2 days.

    Ratings & Reviews:

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    Nutritional Facts for Fresh Corn and Red Pepper Bisque

    Serving Size: 1 (392 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 149.1
     
    Calories from Fat 40
    26%
    Total Fat 4.4 g
    6%
    Saturated Fat 1.3 g
    6%
    Cholesterol 3.9 mg
    1%
    Sodium 154.4 mg
    6%
    Total Carbohydrate 25.4 g
    8%
    Dietary Fiber 3.1 g
    12%
    Sugars 2.1 g
    8%
    Protein 6.6 g
    13%

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