Best Corn And Tomato Bisque Recipes

CRAB BISQUE WITH AVOCADO, TOMATO AND CORN RELISH

Steps:

• To prepare relish: Combine avocado, corn, tomato, lime juice, salt and pepper in a small bowl; toss to coat. Let stand at room temperature while you prepare the bisque.
• To prepare bisque: Heat oil in a large saucepan over medium heat. Add corn, onion and bell pepper and cook, stirring often, until the onion and pepper have softened, about 5 minutes. Add potato and paprika and cook, stirring often, for 2 minutes. Add sherry and cook, scraping up any browned bits, until the liquid has reduced slightly, about 5 minutes. Add stock (or broth) and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes.
• Working in two batches, puree the vegetable mixture in a blender or food processor. (Use caution when pureeing hot liquids). Return the puree to the saucepan; stir in milk, crab and salt. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Serve each portion of bisque with about 1/4 cup relish; sprinkle with additional paprika, if desired.

CORN AND TOMATO BISQUE

Steps:

• Roast the jalapeño on a skewer directly over a gas flame or in a pan under the broiler, turning, until charred all over.
• Transfer the jalapeño to a bowl, cover with plastic wrap and let steam for 10 minutes.
• Peel, core, seed and finely chop the jalapeño.
• In a small bowl, combine the jalapeño with the vinegar and sugar and stir until the sugar dissolves.
• Melt the butter in a large, heavy saucepan.
• Add the onion and cook over moderately high heat, stirring, until lightly browned, 6 to 7 minutes.
• Add the corn and garlic and cook, stirring, until the corn is lightly browned, about 5 minutes.
• Add the stock and simmer until the corn is tender, about 15 minutes.
• Season with salt and pepper.
• Using a slotted spoon, transfer 1 1/2 cups of the corn to a blender, add the creme fraiche and 1/2 cup of the cooking liquid and puree until smooth, about 2 minutes.
• Return the puree to the soup.
• Add the tomatoes, scallion and 1 tablespoon of cilantro to the soup and cook until heated through.
• Ladle the soup into 4 shallow bowls, garnish with cilantro, jalapeño and a drizzle of the chile vinegar.
• Serve hot.
• Make ahead: The soup can be prepared through step 3 and refrigerated for up to 2 days.
• Reheat before proceeding.

CHUNKY TOMATO AND GRILLED CORN BISQUE

Steps:

• Melt 1 Tbsp butter with oil in a Dutch oven over medium heat; add shallots, and saute 3 to 5 minutes or until shallots are tender. Stir in garlic and tomato paste, and saute 1 minute. Add tomatoes, sugar and basil; saute 3 minutes. Add chicken broth, salt, and pepper; cover and bring to a boil. Reduce heat to low; uncover and simmer, stirring often, 30 minutes. Stir in 3/4 C whipping cream, and simmer, stirring often, 15 minutes. Meanwhile, combine crumbled blue cheese and remaining 3 Tbsp butter in a small microwave-safe bowl. Microwave on HIGH 25 seconds or until cheese melts. Whisk until well blended. Brush mixture evenly onto corn. Coat a cold cooking grate with cooking spray, and place on grill over medium-high heat. Arrange corn on cooking grate and grill 12 minutes, turning every 3 minutes or until done. Let stand 5 minutes. Hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob. Discard cobs. Stir kernels into soup. Ladle soup into bowls, and drizzle evenly with remaining 1/4 C cream.