Fresh Corn And Red Pepper Bisque - cooking recipe

Ingredients

2 teaspoons extra virgin olive oil
1 cup chopped sweet onion, such as Vidalia
3 cups corn kernels (about 6 ears)
1 large garlic clove, minced
4 cups reduced-sodium chicken broth or 4 cups low sodium vegetable broth
1/4 teaspoon salt
fresh ground pepper
1/4 cup reduced-fat sour cream
1 tablespoon yellow cornmeal
1 small red bell pepper, diced (about 1 cup)
1 scallion, white and pale green part only, thinly sliced
2 tablespoons finely chopped fresh parsley or 2 tablespoons cilantro
hot sauce, such as Tabasco sauce, to taste
1 lime, cut into wedges

Preparation

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