FRESH CORN AND RED PEPPER BISQUE
Make and share this Fresh Corn and Red Pepper Bisque recipe from Food.com.
Provided by Manami
Categories Corn
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- Return the puree to the pan.
- Whisk in cornmeal; bring the soup to a boil over medium-high heat, whisking constantly, until it thickens.
- Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through.
- Serve with lime wedges.
- *Cover and refrigerate for up to 2 days.
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