Ingredients
-
2
-
1
-
3
-
1
-
4
-
1/4
-
-
1/4
-
1
-
1
-
1
-
2
-
-
1
-
Directions
Fresh Corn and Red Pepper Bisque, What a lovely combination! Found in Eating Well Newsletter , This was a DELICIOUS super lowfat, low calorie soup that everyone in my family LOVED!!! Both Parents and 11 year old boy and an 18 year old girl! I will definitely keep this in my quick dinner recipe collection!! I did use fresh corn on the cob from our CSA that I steamed in the husk in the microwave and then cut off the cob That was a little faster to get it done since we were in a time crunch as usual Thanks for the delicious recipe!! Also a great recipe to use up and use our CSA corn that was in abundance this year We were getting kind of tired of corn on the cob wanted a change! This definitely fit the bill!!
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Steps
|
1
Done
|
Heat Oil in a Large Heavy Saucepan Over Medium Heat. |
|
2
Done
|
Add Onion and Cook, Stirring Often, Until Lightly Browned, 6 to 7 Minutes. |
|
3
Done
|
Add Corn and Garlic; Cook, Stirring Often, Until the Corn Is Lightly Browned, About 5 Minutes. |
|
4
Done
|
Add Broth and Simmer Until the Corn Is Tender, 12 to 15 Minutes. |
|
5
Done
|
Stir in Salt and Pepper. |
|
6
Done
|
Using a Slotted Spoon, Transfer 1 1/2 Cups of the Corn Mixture to a Blender or Food Processor. |
|
7
Done
|
Add Sour Cream and 1/2 Cup Cooking Liquid and Process Until the Mixture Is Smooth, About 2 Minutes. |
|
8
Done
|
Return the Puree to the Pan. |
|
9
Done
|
Whisk in Cornmeal; Bring the Soup to a Boil Over Medium-High Heat, Whisking Constantly, Until It Thickens. |
|
10
Done
|
Add Bell Pepper, Scallion, Parsley (or Cilantro) and Hot Sauce; Heat Through. |
|
11
Done
|
Serve With Lime Wedges. |
|
12
Done
|
*cover and Refrigerate For Up to 2 Days. |
