This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Fresh Corn Bisque
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- #29901
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 tablespoon olive oil
1 small onion, chopped
3 cups fresh corn
4 cups low-sodium chicken or vegetable broth
salt and fresh ground black pepper to taste
1/4 cup cream (or half & half or milk)
1 tablespoon yellow cornmeal
1/2 red bell pepper, diced
2 tablespoons fresh, chopped cilantro
1 pinch cayenne pepper or Tabasco to taste
lime wedges
directions
Heat oil in a large, heavy saucepan over medium heat.
Add onion and a sprinkle of salt and pepper and cook until softened and translucent. Stir in corn and garlic and continue to cook, stirring often until corn begins to brown, about 5 minutes. Add broth and bring mixture to a simmer, for 15 minutes. Taste and add salt and pepper if necessary.
Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender. Add cream and 1/2 cup of the cooking liquid. Slightly vent the top of the blender and carefully puree until the mixture is smooth, about 2 minutes. Return the puree to the pan.
Whisk in cornmeal and bring the soup to a boil over medium heat while stirring constantly until thickened. Stir in bell pepper, cilantro and cayenne. Serve hot or at room temperature with lime.
added by
lindatn
nutrition data
148 calories, 7 grams fat, 20 grams carbohydrates, 11 grams protein per serving. This recipe is low in sodium.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
August 24, 2010
This is an excellent recipe and was so delicious. I would not have thought about squeezing fresh lime juice in it but it was such a great compliment to the soup! I don't have the best blender so that will be the next thing I want to get and make this recipe again.