Curried Corn Bisque (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Curried Corn Bisque

http://www.eatingwell.com/recipes/curried_corn_bisque.html

From EatingWell:  February/March 2005, The EatingWell Diabetes Cookbook (2005)

Frozen vegetables are perfect for making soups and we particularly like the fresh flavor of frozen corn. This thick, satisfying soup gets a spicy kick from curry powder and hot sauce, but it's still on the mild side - add more hot sauce to turn the heat up as much as you like. Serve with a squeeze of lime or a dollop of plain yogurt and chopped scallions.

8 servings, 1 cup each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Preparation

  1. Heat oil in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add curry powder, hot sauce, salt and pepper and stir to coat the onions. Stir in corn, broth and water; increase the heat to high and bring the mixture to a boil. Remove from the heat and puree in a blender or food processor (in batches, if necessary) into a homogeneous mixture that still has some texture. Pour the soup into a clean pot, add coconut milk and heat through. Serve hot or cold. Variation Make Curried Sweet Pea Bisque by substituting frozen peas for the corn.

Nutrition

Per serving : 138 Calories; 4 g Fat; 2 g Sat; 1 g Mono; 1 mg Cholesterol; 24 g Carbohydrates; 5 g Protein; 3 g Fiber; 121 mg Sodium; 291 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 fat

Tips & Notes