Sweet Corn Bisque

When it’s corn season in the middle of summer, I like to fill my freezer with the sweet kernels so I can enjoy this delicious soup in the cold winter.  You can use frozen corn from the grocer too! If you want a healthier version, just leave out the cream, but be sure to make the red pepper drizzle.  It adds a sweet and spicy dimension that makes this soup over-the-top!

1 tbsp. oil
1 cup diced yellow onion
¾ cup diced celery
2 cloves garlic, minced
½ cup roasted green chili, peeled, seeded, and diced (or 1 large can of green chilies)
4 cups corn kernels
2 baking potatoes, peeled and diced
5 cups vegetable or chicken stock
1 cup heavy cream
1 ½ tsp. salt
½ tsp. ground pepper

Heat the oil in a large saucepan over medium-high heat.  Add onion and celery and cook for 2 minutes, stirring occasionally.  Add the garlic and cook for 1 minute more. Add the remaining ingredients, reduce the heat to medium and simmer for about 30 minutes, or until the potatoes are tender.

Place 3 cups of the mixture in a blender and puree until smooth. Return the puree to the soup and taste, adjust seasonings.  Serve in bowls with red pepper sauce drizzled over top.

Red Pepper Drizzle

2 red bell peppers, roasted, peeled and seeded
6 cloves roasted garlic
1 tbsp. hot sauce
1 tsp. fresh thyme
¾ cup olive oil
Salt and pepper to taste

Combine the bell peppers, garlic, hot sauce and thyme in a blender.  With the motor running, slowly pour in the oil. Adjust the seasoning with salt and pepper.  Store the mixture in a squeeze bottle for later use.

SoupsEvan Wei-Haas