Fresh Corn & Red Pepper Bisque

Fresh Corn & Red Pepper Bisque

5 Reviews
From: EatingWell Magazine, Summer 2004

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.

Ingredients 4 servings

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  • 2 teaspoons extra-virgin olive oil
  • 1 cup sweet onion, chopped, such as Vidalia
  • 3 cups fresh corn kernels, (about 6 ears; see Tip)
  • 1 large clove garlic, minced
  • 4 cups reduced-sodium chicken broth, or vegetable broth
  • ¼ teaspoon salt
  • ¼ cup reduced-fat sour cream
  • 1 tablespoon yellow cornmeal
  • Freshly ground pepper, to taste
  • 1 scallion, white and pale green part, thinly sliced
  • 1 small red bell pepper, diced (about 1 cup)
  • 2 tablespoons finely chopped parsley, or cilantro
  • Hot sauce, such as Tabasco sauce, to taste
  • 1 lime, cut into wedges


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  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 1½ cups of the corn mixture to a blender or food processor. Add sour cream and ½ 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.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Tip: Removing Corn from the Cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 189 calories; 6 g fat(2 g sat); 5 g fiber; 31 g carbohydrates; 8 g protein; 84 mcg folate; 6 mg cholesterol; 7 g sugars; 0 g added sugars; 842 IU vitamin A; 40 mg vitamin C; 37 mg calcium; 1 mg iron; 736 mg sodium; 670 mg potassium
  • Nutrition Bonus: Vitamin C (67% daily value), Folate (21% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 1 fat

Reviews 5

October 11, 2012
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Delicious Love it with cilantro for extra flavor! Pros: Easy to make and tasty
April 16, 2011
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By: Jen Chinn
Delicious & creamy Excellent results using frozen corn, but otherwise prepared recipe exactly as written. Warmed it up with 1/4tsp of sriracha sauce, which gave a pleasant background heat. Perfect lunch on a cold, rainy day.
November 26, 2010
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By: EatingWell User
I don't know how you can be confused about this recipe; it CLEARLY states to use chicken/veggie broth. - make this at least once a month or more! Excellent! I cook the red pepper with the corn and puree it with thw mixture as it better red pepper flavor.
November 26, 2010
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By: Lisa Last
My mother had made this and reheated leftovers for lunch while we were prepping for Thanksgiving dinner. It was outstanding! The multi-layered flavors were perfectly rounded out by the smooth texture, and I insisted she give me the recipe immediately. It was creamy enough to be decadent, and I would never have guessed that the sour cream was reduced fat!
April 19, 2010
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By: EatingWell User
i'm quite confused of this recipe actually,do we use water or chicken broth for the cooking liquid?
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