Fresh Corn and Red Pepper Bisque

Recipe by Manami
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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 1 1/2 cups of the corn mixture to a blender or food processor.
  • Add sour cream and 1/2 cup cooking liquid and process until the mixture is smooth, about 2 minutes.
  • Return the puree to the pan.
  • Whisk in cornmeal; bring the soup to a boil over medium-high heat, whisking constantly, until it thickens.
  • Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through.
  • Serve with lime wedges.
  • *Cover and refrigerate for up to 2 days.
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