roasted corn bisque

Name: Roasted Corn Bisque
Prep time: 10 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon(s) olive oil; 1 small onion, chopped; 3 cup(s) fresh roasted corn of the cob, removed; 1 teaspoon(s) beau monde seasoning; 1/2 teaspoon(s) ground ancho chili pepper (optional); - salt and fresh ground pepper to taste; 4 cup(s) low sodium chicken broth; 1/4 cup(s) heavy cream; 1 tablespoon(s) yellow cornmeal; 1/2 medium red bell pepper, diced; ## GARNISH WITH:; 1 - frank's hot sauce, shakes; 2 tablespoon(s) fresh, chopped cilantro; 6 - lime wedges

(3 RATINGS)

74 Pinches 10 Photos

Kim Campbell

Youngstown, OH

Updated on Apr 11, 2011

I had been searching for a Corn Bisque Soup recipe for several years and finally found one. My mother and I fell in love with this bisque! We both love the creamy texture and rich flavors in this soup, along with the fresh cilantro sprinkled on top with a squeeze of fresh lime makes it even more delicious. I really prefer the corn to be roasted first and it adds a little more depth of flavor to this soup, so I added that in along with a few other spices too. Original recipe from cdkitchen.com.

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 tablespoon olive oil
1 small onion, chopped
3 cups fresh roasted corn of the cob, removed
1 teaspoon beau monde seasoning
1/2 teaspoon ground ancho chili pepper (optional)
- salt and fresh ground pepper to taste
4 cups low sodium chicken broth
1/4 cup heavy cream
1 tablespoon yellow cornmeal
1/2 medium red bell pepper, diced
GARNISH WITH:
1 - frank's hot sauce, shakes
2 tablespoons fresh, chopped cilantro
6 - lime wedges

How To Make roasted corn bisque

Step 1

Heat oil in a large, heavy saucepan over medium heat. Add onion and a sprinkle of salt and pepper and cook until softened and translucent. Stir in corn and garlic and continue to cook, stirring often till corn browns, about 5 minutes. (Or roast your corn on the grill or in the oven.)

Step 2

Add broth and bring mixture to a simmer, for 15 minutes. Taste and add salt and pepper if necessary.
Step 3

Using a slotted spoon, transfer the corn mixture to a blender. Add cream and 1/2 cup of the cooking liquid. Slightly vent the top of the blender and carefully puree until the mixture is smooth, about 2 minutes on puree speed or higher.
Step 4

Return the puree to the pan. Whisk in cornmeal and bring the soup to a boil over medium heat while stirring constantly until thickened.
Step 5

Stir in bell pepper, serve hot or warm with hot sauce, cilantro and a squeeze of lime.....oh so so good! ....and some tea biscuits or crusty Italian bread with some butter.
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