STREAMING NOW: Carnivorous

Corn and Tomato Bisque

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Roast the jalapeño on a skewer directly over a gas flame or in a pan under the broiler, turning, until charred all over.
  2. Transfer the jalapeño to a bowl, cover with plastic wrap and let steam for 10 minutes.
  3. Peel, core, seed and finely chop the jalapeño.
  4. In a small bowl, combine the jalapeño with the vinegar and sugar and stir until the sugar dissolves.
  5. Melt the butter in a large, heavy saucepan.
  6. Add the onion and cook over moderately high heat, stirring, until lightly browned, 6 to 7 minutes.
  7. Add the corn and garlic and cook, stirring, until the corn is lightly browned, about 5 minutes.
  8. Add the stock and simmer until the corn is tender, about 15 minutes.
  9. Season with salt and pepper.
  10. Using a slotted spoon, transfer 1 1/2 cups of the corn to a blender, add the creme fraiche and 1/2 cup of the cooking liquid and puree until smooth, about 2 minutes.
  11. Return the puree to the soup.
  12. Add the tomatoes, scallion and 1 tablespoon of cilantro to the soup and cook until heated through.
  13. Ladle the soup into 4 shallow bowls, garnish with cilantro, jalapeño and a drizzle of the chile vinegar.
  14. Serve hot.
  15. Make ahead: The soup can be prepared through step 3 and refrigerated for up to 2 days.
  16. Reheat before proceeding.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: