Fresh Corn And Red Pepper Bisque

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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, 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

Recipe

• 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.