Roasted Corn & Tomato Bisque

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• Servings: 6
• 5 tablespoons unsalted butter
• 1 cup chopped onion
• 1 teaspoon chopped garlic
• 1/4 cup chopped green bell pepper
• 1 1/2 cups fresh corn kernels (about 3 ears, roasted note: to roast oven to 450, shuck corn, place in baking pan and cook in hot ov)
• 4 large tomatoes, quartered (use romas for thicker soup)
• 4 cups chicken stock
• 1 tablespoon tomato paste
• 1 teaspoon chili powder
• 3/4 teaspoon salt, more to taste
• 1/2 cup grated monterey jack cheese (about 1/3 lb.)
• 1 cup sour cream
• 12 slices bacon, fried crisp and crumbled

Recipe

• 1 roast corn (or if you are lazy, use frozen and add a little liquid smoke).
• 2 in a large, heavy pot, melt the butter.
• 3 add onions, garlic and green pepper and cook until just softened (3-4 minutes) add the corn and tomatoes and cook stirring, 3 minutes more.
• 4 add the chicken stock and stir in the tomato paste.
• 5 add corn cobs to stock.
• 6 add the chili powder and salt; stir to incorporate these ingredients into the soup.
• 7 bring the soup to a boil and cook at a simmer until all the vegetables are completely tender (1 hour).
• 8 remove corn cobs and discard.
• 9 puree the soup in a food processor, blender, food mill or vita-mix if you are lucky enough to have one.
• 10 (the soup can be prepared a day in advance. cool, cover and refrigerate) return the soup to the pot, and over low heat rewarm.
• 11 check seasonings and add more salt, if necessary.
• 12 garnish each serving with sour cream, monterey jack cheese and bacon.