Wednesday, May 1, 2013

Corn and Red Pepper Bisque

Corn and Red Pepper Bisque
As soon as I saw this recipe on Cookaholic Wife, I knew I had to try it. It reminded me of one of my favorite soups, Corn Chowder with Avocado and Lime.  In fact, when I served Miss F her bowl, she asked "Is this corn chowder?"  She ate a ton, but said it wasn't going to stay warm enough to pack in her lunch.  Noted!  We were interrupted half way through dinner.  The guy who bought his motorcycle was about 30 minutes early...but when they are paying full asking price, you drop your dinner plans.  Miss F and I feasted on biscuits and soup, while C's got a little cold.  The guy who bought the motorcycle said the house sure smelled good, imagine that, someone who likes the smell of garlic and onion.
Corn and Red Pepper Bisque

1 tablespoon butter
1 sweet onion, chopped
1 red pepper, chopped
16 ounce package frozen corn kernels
1 clove garlic, minced
4 cups chicken broth
½ cup cream
1 tablespoon cornmeal
juice of one lime
salt and pepper, to taste
hot sauce, to taste

Add butter to a large saucepan over medium heat. Add the onion, corn and bell pepper. Cook for 7 to 8 minutes or until vegetables are soft. Add the garlic and cook 30 seconds more or until fragrant. Pour in the broth and bring to a simmer, reduce heat to medium-low and simmer for 15 minutes. Stir in the cream. Whisk in the cornmeal and bring the soup to a boil, whisking constantly until it thickens. Add the lime juice, salt, pepper and hot sauce to taste. Serve.
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3 comments:

Mr. & Mrs. P said...

lol.. assuming the comment above is spam..

Anyways!! This bisque is perfect for a rainy day like today in Miami... Looks creamy and delicious!!!

Nichole L said...

Glad you liked it! :)

Laura said...

Oh yum. You know I'll be looking forward to trying this with some Silver Queen, homie! :)

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