Curried Corn Bisque

Curried Corn Bisque

3 Reviews
From: EatingWell Magazine, February/March 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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 teaspoons canola oil
  • 1 cup fresh or frozen chopped onions
  • 1 tablespoon curry powder
  • ½ teaspoon hot sauce, or to taste
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground pepper
  • 2 16-ounce packages frozen corn, or 3 10-ounce boxes
  • 2 cups reduced-sodium chicken broth
  • 2 cups water
  • 1 cup “lite” coconut milk, (see Ingredient note)


  • Active

  • Ready In

  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.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.
  • Ingredient Note: Look for reduced-fat coconut milk (labeled “lite”) in the Asian section of your market.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 136 calories; 4 g fat(2 g sat); 3 g fiber; 24 g carbohydrates; 4 g protein; 44 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 234 IU vitamin A; 5 mg vitamin C; 12 mg calcium; 1 mg iron; 226 mg sodium; 341 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fat

Reviews 3

May 06, 2017
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By: Ced1106
Excellent job! Useful for my curry fix. (: We're transitioning from a high salt diet to low salt one, so used low-salt chicken broth instead of water. We also omitted the hot sauce and the soup was fine. For convenience, we also used a mini-food chopper to finely chop the vegetables before cooking them, so didn't puree the soup itself. As a result, we only needed one large pan to cook the soup. Thanks for making a convenient, easy-to-prepare soup for our lunch!!!
February 27, 2014
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By: EatingWell User
Nice warmth and flavor.
October 21, 2010
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By: EatingWell User
This was excellent although to keep it vegetarian we substituted vegetable broth for the chicken broth. I used to not like curry, but after making a few of the recipes here that called for curry, I've developed a liking for it. The "heat" in the soup and the slaw was just enough and we had it with the scallions to keep the calories low.
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