ROASTED CORN BISQUE

Roasted Corn Bisque image

Provided by Kimberly Biegacki

Time 30m

Number Of Ingredients 14

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

Steps:

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