Curried Corn Bisque
Frozen vegetables are perfect for making soups and we particularly like the fresh flavor of frozen corn. This thick, satisfying soup gets a spicy kick from curry powder and hot sauce, but it's still on the mild side - add more hot sauce to turn the heat up as much as you like. Serve with a squeeze of lime or a dollop of plain yogurt and chopped scallions.
Ingredients
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2 teaspoons canola oil
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1 cup fresh or frozen chopped onions
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1 tablespoon curry powder
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1/2 teaspoon hot sauce, or to taste
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1/4 teaspoon salt, or to taste
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1/4 teaspoon freshly ground pepper
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2 16-ounce packages frozen corn, or 3 10-ounce boxes
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2 cups reduced-sodium chicken broth
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2 cups water
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1 cup "lite" coconut milk, (see Ingredient note)
Directions
1.
Heat oil in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add curry powder, hot sauce, salt and pepper and stir to coat the onions. Stir in corn, broth and water; increase the heat to high and bring the mixture to a boil. Remove from the heat and puree in a blender or food processor (in batches, if necessary) into a homogeneous mixture that still has some texture. Pour the soup into a clean pot, add coconut milk and heat through. Serve hot or cold. Variation Make Curried Sweet Pea Bisque by substituting frozen peas for the corn.
Tips:
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.
Ingredient Note: Look for reduced-fat coconut milk (labeled "lite") in the Asian section of your market.
Nutrition information
Calories 138, Total Fat 4 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Cholesterol 1 mg, Sodium 121 mg, Carbohydrate 24 g, Fiber 3 g, Protein 5 g, Potassium 291 mg. Exchanges: Starch 1.5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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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.
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