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Fresh Corn and Red Pepper Bisque

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“What a lovely combination! Found in Eating Well Newsletter.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large heavy saucepan over medium heat.
  2. Add onion and cook, stirring often, until lightly browned, 6 to 7 minutes.
  3. Add corn and garlic; cook, stirring often, until the corn is lightly browned, about 5 minutes.
  4. Add broth and simmer until the corn is tender, 12 to 15 minutes.
  5. Stir in salt and pepper.
  6. Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender or food processor.
  7. Add sour cream and 1/2 cup cooking liquid and process until the mixture is smooth, about 2 minutes.
  8. Return the puree to the pan.
  9. Whisk in cornmeal; bring the soup to a boil over medium-high heat, whisking constantly, until it thickens.
  10. Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through.
  11. Serve with lime wedges.
  12. *Cover and refrigerate for up to 2 days.

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