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.

Kathy Farrell-Kingsley
Source: EatingWell Magazine, Summer 2004


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender or food processor. Add sour cream and 1/2 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.

  • 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 Facts

189 calories; protein 8.4g; carbohydrates 31g; dietary fiber 4.5g; sugars 6.9g; fat 5.7g; saturated fat 1.7g; cholesterol 5.8mg; vitamin a iu 842.2IU; vitamin c 40.5mg; folate 84.4mcg; calcium 36.6mg; iron 1.4mg; magnesium 57.8mg; potassium 669.8mg; sodium 736.3mg; thiamin 0.3mg.

Reviews (4)

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5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
i'm quite confused of this recipe actually do we use water or chicken broth for the cooking liquid? Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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. Read More
Rating: 4 stars
Delicious Love it with cilantro for extra flavor! Pros: Easy to make and tasty Read More
Rating: 5 stars
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. Read More