Fresh Corn and Red Pepper Bisque

What a lovely combination! Found in Eating Well Newsletter.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  teaspoons extra virgin olive oil
• 1  cup  chopped sweet onion, such as Vidalia
• 3  cups corn kernels (about 6 ears)
• 1  large garlic clove, minced
• 4  cups reduced-sodium chicken broth or 4  cups  low sodium vegetable broth
• 1⁄4 teaspoon salt
•  fresh ground pepper
• 1⁄4 cup reduced-fat sour cream
• 1  tablespoon yellow cornmeal
• 1  small red bell pepper, diced (about 1 cup)
• 1  scallion, white and pale green part only, thinly sliced
• 2  tablespoons  finely chopped fresh parsley or 2  tablespoons cilantro
•  hot sauce, such as Tabasco sauce, to taste
• 1  lime, cut into wedges

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.