Recipe of the Week: Fresh Corn and Red Pepper Bisque

Source from Everyday Health
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins


  • 2 teaspoon oil, olive, extra-virgin
  • 1 cup(s) onion(s), sweet, chopped
  • 3 cup(s) corn, whole kernel, about 6 ears
  • 1 clove(s) garlic, minced
  • 4 cup(s) broth, chicken, less sodium, or vegetable broth
  • 1/4 teaspoon salt
  • pepper, black ground, to taste
  • 1/4 cup(s) sour cream, reduced-fat
  • 1 tablespoon cornmeal, yellow
  • 1 small pepper(s), red, bell, diced (about 1 cup)
  • 1 scallion(s) (green onions), white and pale green part only, thinly sliced
  • 2 tablespoon parsley, or cilantro, finely chopped
  • hot sauce, (such as Tabasco) to taste
  • 1 lime(s), cut into wedges


1. Heat oil in a large heavy saucepan over medium heat.
2. Add onion and cook, stirring often, until lightly browned, 6 to 7 minutes.
3. Add corn and garlic; cook, stirring often, until the corn is lightly browned, about 5 minutes.
4. Add broth and simmer until the corn is tender, 12 to 15 minutes. Stir in salt and pepper.
5. Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender or food processor.
6. 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.
7. 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.
8. Serve with lime wedges.