Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Curried Corn Bisque

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

Your rating: None Average: 4.2 (17 votes)

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.


READER'S COMMENT:
"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 "...
Curried Corn Bisque Recipe

Makes: 8 servings, 1 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 teaspoons canola oil
  • 1 cup fresh or frozen chopped onions
  • 1 tablespoon curry powder
  • 1/2 teaspoon hot sauce, or to taste
  • 1/4 teaspoon salt, or to taste
  • 1/4 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)

More Healthy Recipe Ideas

You Might Also Like

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.

Tips & Notes

  • 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

Per serving: 138 calories; 4 g fat ( 2 g sat , 1 g mono ); 1 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 5 g protein; 3 g fiber; 121 mg sodium; 291 mg potassium.

Nutrition Bonus: Fiber (13% daily value).

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1 fat


More From EatingWell

Recipe Categories

Style/Theme
Freezing instructions
Make ahead instructions
Quick (total 30 min. or less)
Entertaining, casual
Entertaining, formal
Type of Dish
Main dish, Other
Soups/stews
Ease of Preparation
Easy
Total Time
30 minutes or less
Ethnic/Regional
American
Servings
8 or more
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Gluten free
Preparation/ Technique
Saute
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
The EatingWell Diabetes Cookbook (2005)
February/March 2005
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner