GREEN-CHILI AND CORN BISQUE

Green-Chili and Corn Bisque image

Provided by Molly O'Neill

Categories one pot, soups and stews, side dish

Time 25m

Yield 8 servings

Number Of Ingredients 11

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Ingredients

6 tablespoons butter
1 small onion, peeled and minced
3 large roasted poblano chilies, peeled, seeded and chopped
2 stems fresh basil
2 stems fresh marjoram
3 1/2 cups fresh corn
1/2 teaspoon sugar
2 cups water
16 large oysters, shucked, juice reserved
1/2 pound wild mushroooms (chanterelle or oyster)
1/4 cup minced chives

Steps:

Heat 2 tablespoons butter in a large skillet until hot; add onions and cook slowly over low heat until translucent, about 5 minutes. Add chilies, basil and marjoram, and continue cooking 5 minutes longer, stirring occasionally. Add corn and stir. Add sugar and water, increase heat and bring liquid to a simmer. Add oyster juice, remove herbs and cool.
Pour corn mixture into a blender or food processor and puree until smooth, adding more water if too thick. Pass the soup though a fine mesh strainer into a pot over low heat and keep warm.
In a saute pan, heat 2 tablespoons butter over medium heat. Add mushrooms and saute until lightly browned, about 5 minutes; set aside. In another saute pan over medium heat, warm the remaining 2 tablespoons butter. Add oysters and cook until barely warm, about 3 minutes. Pour any remaining oyster juice into the soup pot.
Pour the soup into 8 warm bowls, arrange oysters and mushrooms in the center of each and garnish with chives.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 178 milligrams, Sugar 6 grams, TransFat 0 grams