Fresh Corn and Red Pepper Bisque

Total Time
45mins
Prep 15 mins
Cook 30 mins

What a lovely combination! Found in Eating Well Newsletter.

Ingredients Nutrition

Directions

  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. Return the puree to the pan.
  9. Whisk in cornmeal; bring the soup to a boil over medium-high heat, whisking constantly, until it thickens.
  10. Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through.
  11. Serve with lime wedges.
  12. *Cover and refrigerate for up to 2 days.
Most Helpful

5 5

This was a DELICIOUS super lowfat, low calorie soup that everyone in my family LOVED!!! Both Parents and 11 year old boy and an 18 year old girl! I will definitely keep this in my quick dinner recipe collection!! I did use fresh corn on the cob from our CSA that I steamed in the husk in the microwave and then cut off the cob. That was a little faster to get it done since we were in a time crunch.... as usual. Thanks for the delicious recipe!! Also a great recipe to use up and use our CSA corn that was in abundance this year. We were getting kind of tired of corn on the cob .... wanted a change! This definitely fit the bill!!