Fresh Corn & Red Pepper Bisque

Fresh Corn & Red Pepper Bisque

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.

From EatingWell: Summer 2004, EatingWell for a Healthy Heart Cookbook (2008)
Yield: 4 servings, 1 1/2 cups each
Active Time: 25 minutes
Total Time: 40 minutes

Ingredients

  1. 2 teaspoons extra-virgin olive oil
  2. 1 cup sweet onion, chopped, such as Vidalia
  3. 3 cups fresh corn kernels, (about 6 ears; see Tip)
  4. 1 large clove garlic, minced
  5. 4 cups reduced-sodium chicken broth, or vegetable broth
  6. 1/4 teaspoon salt
  7. Freshly ground pepper, to taste
  8. 1/4 cup reduced-fat sour cream
  9. 1 tablespoon yellow cornmeal
  10. 1 small red bell pepper, diced (about 1 cup)
  11. 1 scallion, white and pale green part, thinly sliced
  12. 2 tablespoons finely chopped parsley, or cilantro
  13. Hot sauce, such as Tabasco sauce, to taste
  14. 1 lime, cut into wedges

Preparation

  1. 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.
  2. 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.
  3. 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.

Tips & Notes

Nutrition

Nutrition Per Serving: 201 calories; 6 g fat (2 g sat, 3 g mono); 11 mg cholesterol; 32 g carbohydrates; 9 g protein; 5 g fiber; 314 mg sodium; 477 mg potassium.

Nutrition Bonus: Vitamin C (120% daily value), Vitamin A (45% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 1 fat