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Curried Corn Bisque

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

Your rating: None Average: 4 (21 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

2 Reviews for Curried Corn Bisque

02/28/2014
Anonymous

Nice warmth and flavor.

Comments
10/21/2010
Anonymous

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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