FRESH PEPPER CORN RECIPES

FRESH CORN & RED PEPPER BISQUE RECIPE | EATINGWELL

Fresh Corn & Red Pepper Bisque Recipe | EatingWell image

Use the freshest and sweetest ears you can find for this corn and red pepper bisque. We use just a bit of reduced-fat sour cream in this soup to give it a creamy body, without the heavy cream usually used in a bisque.

Provided by Kathy Farrell-Kingsley

Categories Healthy Vegetarian Soup & Stew Recipes

Total Time 40 minutes

Number Of Ingredients 14

Ingredients

2 teaspoons extra-virgin olive oil
1 cup sweet onion, chopped, such as Vidalia
3 cups fresh corn kernels, (about 6 ears; see Tip)
1 large clove garlic, minced
4 cups reduced-sodium chicken broth, or vegetable broth
¼ teaspoon salt
¼ cup reduced-fat sour cream
1 tablespoon yellow cornmeal
Freshly ground pepper, to taste
1 scallion, white and pale green part, thinly sliced
1 small red bell pepper, diced (about 1 cup)
2 tablespoons finely chopped parsley, or cilantro
Hot sauce, such as Tabasco sauce, to taste
1 lime, cut into wedges

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. (Use caution when pureeing hot liquids.) Return the puree to the pan.
Whisk in cornmeal; bring the soup to a boil over medium-high heat and cook, whisking constantly, until it thickens. Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through. Serve with lime wedges.

Nutrition Facts : Calories 189 calories, CarbohydrateContent 31 g, CholesterolContent 5.8 mg, FatContent 5.7 g, FiberContent 4.5 g, ProteinContent 8.4 g, SaturatedFatContent 1.7 g, SodiumContent 736.3 mg, SugarContent 6.9 g

FRESH CORN & RED PEPPER BISQUE RECIPE | EATINGWELL

Fresh Corn & Red Pepper Bisque Recipe | EatingWell image

Use the freshest and sweetest ears you can find for this corn and red pepper bisque. We use just a bit of reduced-fat sour cream in this soup to give it a creamy body, without the heavy cream usually used in a bisque.

Provided by Kathy Farrell-Kingsley

Categories Healthy Vegetarian Soup & Stew Recipes

Total Time 40 minutes

Number Of Ingredients 14

Ingredients

2 teaspoons extra-virgin olive oil
1 cup sweet onion, chopped, such as Vidalia
3 cups fresh corn kernels, (about 6 ears; see Tip)
1 large clove garlic, minced
4 cups reduced-sodium chicken broth, or vegetable broth
¼ teaspoon salt
¼ cup reduced-fat sour cream
1 tablespoon yellow cornmeal
Freshly ground pepper, to taste
1 scallion, white and pale green part, thinly sliced
1 small red bell pepper, diced (about 1 cup)
2 tablespoons finely chopped parsley, or cilantro
Hot sauce, such as Tabasco sauce, to taste
1 lime, cut into wedges

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. (Use caution when pureeing hot liquids.) Return the puree to the pan.
Whisk in cornmeal; bring the soup to a boil over medium-high heat and cook, whisking constantly, until it thickens. Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through. Serve with lime wedges.

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