Corn Bisque with Red Bell Pepper and Rosemary Recipe
Description:
Indulge in the comforting warmth and delightful flavors of this Corn Bisque with a tantalizing twist of Red Bell Pepper and fragrant Rosemary. This recipe, originating from Bon Appetit in 1998, promises a simple yet sensational starter, complemented by a hint of spiciness from cayenne pepper. Perfect for those seeking a vegetable-based, low-protein dish that can be whipped up in less than an hour on the stove top.
Nutritional Information:
- Calories: 476.2
- Fat Content: 29.8g
- Saturated Fat Content: 17.5g
- Cholesterol Content: 77.3mg
- Sodium Content: 450.1mg
- Carbohydrate Content: 47.9g
- Fiber Content: 4.5g
- Sugar Content: 5.7g
- Protein Content: 11.1g
Servings: 8
Ingredients:
- 4 tablespoons butter
- 2 onions, diced
- 1/2 carrot, diced
- 1/2 celery stalk, diced
- 7 1/2 cups frozen corn kernels
- 1 teaspoon dried rosemary
- 1/4 teaspoon cayenne pepper
- 6 cups low sodium chicken broth
- 1 cup half-and-half
- 1 red bell pepper, diced
Instructions:
| Step | Description |
|---|---|
| 1 | Melt 3 tablespoons of butter in a heavy large pot over medium-high heat. |
| 2 | Add diced onions, carrots, and celery to the pot and sauté for about 3 minutes until softened. |
| 3 | Incorporate 5 1/2 cups of corn kernels, dried rosemary, and cayenne pepper into the pot, sautéing for an additional 2 minutes to enhance the flavors. |
| 4 | Pour in the low sodium chicken broth and bring the mixture to a boil. |
| 5 | Reduce the heat to medium-low and allow the soup to simmer, uncovered, for approximately 30 minutes, or until the vegetables are tender and the liquid has slightly reduced. |
| 6 | Working in batches, carefully transfer the soup to a blender and purée until smooth. |
| 7 | Return the puréed soup to the pot and mix in the half-and-half along with the remaining 2 cups of corn kernels. |
| 8 | Season the bisque to taste with salt and pepper. |
| 9 | In a separate heavy large skillet, melt the remaining 1 tablespoon of butter over medium-high heat. |
| 10 | Add the diced red bell pepper to the skillet and sauté for approximately 5 minutes, or until almost tender. |
| 11 | Stir the sautéed red bell pepper into the soup mixture. |
| 12 | If preparing ahead, the bisque can be made up to 1 day in advance. Simply cover and refrigerate. When ready to serve, reheat the soup to a simmer. |
| 13 | Ladle the warm bisque into bowls and serve immediately, garnishing with additional rosemary sprigs if desired. |
Enjoy the Vibrant Flavors:
Indulge in the creamy texture and vibrant flavors of this Corn Bisque with Red Bell Pepper and Rosemary. Each spoonful offers a delightful blend of sweet corn, aromatic rosemary, and the subtle heat of cayenne pepper, perfectly balanced by the savory notes of sautéed onions and carrots. Whether served as a comforting starter or a light meal on its own, this bisque is sure to delight your taste buds and warm your soul. Embrace the simplicity of this recipe, allowing its wholesome ingredients to shine, and savor the heartwarming goodness with every spoonful. Serve alongside crusty bread or a simple green salad for a complete and satisfying meal. So gather your ingredients, fire up the stove, and let the aroma of this delectable bisque fill your kitchen, inviting loved ones to gather around the table and enjoy a memorable culinary experience together. Cheers to good food, good company, and the simple joys of homemade cooking! 🌽🔥🍲
