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Fresh Corn Bisque

Kathy Van Barriger's
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Category: CORN
    Prep Time:       Cook Time:       Total Time:  


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Serves/Makes: 6
Ready in: 30-60 minutes

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cups fresh corn
  • 4 cups low-sodium chicken or vegetable broth
  • salt and fresh ground black pepper to taste
  • 1/4 cup cream (or half & half or milk)
  • 1 tablespoon yellow cornmeal
  • 1/2 red bell pepper, diced
  • 2 tablespoons fresh, chopped cilantro
  • 1 pinch cayenne pepper or Tabasco to taste
  • lime wedges

Heat oil in a large, heavy saucepan over medium heat.

Add onion and a sprinkle of salt and pepper and cook until softened and translucent. Stir in corn and garlic and continue to cook, stirring often until corn begins to brown, about 5 minutes. Add broth and bring mixture to a simmer, for 15 minutes. Taste and add salt and pepper if necessary.

Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender. Add cream and 1/2 cup of the cooking liquid. Slightly vent the top of the blender and carefully puree until the mixture is smooth, about 2 minutes. Return the puree to the pan.

Whisk in cornmeal and bring the soup to a boil over medium heat while stirring constantly until thickened. Stir in bell pepper, cilantro and cayenne. Serve hot or at room temperature with lime.


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