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20 minute dinner recipes

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Fresh Corn & Red Pepper Bisque

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

From EatingWell:  Summer 2004, EatingWell for a Healthy Heart Cookbook (2008)

Use the freshest and sweetest ears you can find for this corn and red pepper bisque. We use just a bit of reduced-fat sour cream in this soup to give it a creamy body, without the heavy cream usually used in a bisque.

4 servings, 1 1/2 cups each | Active Time: 25 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. 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.
  2. 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. (Use caution when pureeing hot liquids.) Return the puree to the pan.
  3. Whisk in cornmeal; bring the soup to a boil over medium-high heat and cook, whisking constantly, until it thickens. Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through. Serve with lime wedges.

Nutrition

Per serving : 201 Calories; 6 g Fat; 2 g Sat; 3 g Mono; 11 mg Cholesterol; 32 g Carbohydrates; 9 g Protein; 5 g Fiber; 314 mg Sodium; 477 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 1 fat

Tips & Notes