Name: Corn Bisque with Red Bell Pepper and Rosemary
Yield: Serves 10
Ingredients: 4 tablespoons (1/2 stick) butter; 2 cups chopped onions; 1/2 cup diced carrot; 1/2 cup diced celery; 7 1/2 cups frozen corn kernels, thawed, drained (about 42 ounces); 1 teaspoon dried rosemary; 1/4 teaspoon cayenne pepper; 6 cups chicken stock or canned low-salt chicken broth; 1 cup half and half; 1 red bell pepper, chopped

This simple and delicious starter gets a hint of spiciness from cayenne pepper.

Recipe information

Yield
Serves 10

Ingredients

4 tablespoons (1/2 stick) butter

2 cups chopped onions

1/2 cup diced carrot

1/2 cup diced celery

7 1/2 cups frozen corn kernels, thawed, drained (about 42 ounces)

1 teaspoon dried rosemary

1/4 teaspoon cayenne pepper

6 cups chicken stock or canned low-salt chicken broth

1 cup half and half

1 red bell pepper, chopped

Preparation

Step 1
Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add onions, carrot and celery and sauté 3 minutes. Add 5 1/2 cups corn, rosemary and cayenne and sauté 2 minutes. Add stock and bring to boil. Reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 30 minutes.
Step 2
Working in batches, purée soup in blender. Return soup to pot. Mix in half and half and remaining 2 cups corn. Season to taste with salt and pepper.
Step 3
Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat. Add bell pepper and sauté until almost tender, about 5 minutes. Stir bell pepper into soup. (Can be prepared 1 day ahead. Cover and refrigerate.)
Step 4
Bring soup to simmer. Ladle into bowls and serve.

TagsSoup Soup/Stew Bisque Onion Root Vegetable Vegetable Carrot Celery Corn Rosemary Herbs & Spices Bell Pepper Starter Lunch Dinner Gluten Free Nut Free Saute Simmer Blender Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes