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Fresh Corn & Red Pepper Bisque

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

Your rating: None Average: 4 (19 votes)

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.



READER'S COMMENT:
"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 well.......
Fresh Corn & Red Pepper Bisque Recipe

5 Reviews for Fresh Corn & Red Pepper Bisque

10/11/2012
Delicious

Love it with cilantro for extra flavor!

Easy to make and tasty
Comments
04/16/2011
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.

Comments
11/26/2010
Anonymous

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 well....gives it better red pepper flavor.

Comments
11/26/2010

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!

Comments
04/19/2010
Anonymous

i'm quite confused of this recipe actually,do we use water or chicken broth for the cooking liquid?

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