Indulge your senses with a warm bowl of "Corn Bisque with Red Pepper and Rosemary" that promises to transport you to a cozy kitchen filled with delightful aromas! This creamy, velvety soup is not just a treat for your taste buds; it's a celebration of fresh ingredients that come together in perfect harmony. Whether you're looking for a comforting dish on a chilly evening or an impressive starter for your next gathering, this bisque is sure to impress. Ready to unlock the secrets of this delicious recipe? Let’s dive in!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 2 sprigs fresh rosemary
- Salt and pepper to taste
- 1 cup cream
Instructions
- Prepare all ingredients by removing corn kernels from cobs (if using fresh corn), dice the red bell pepper, chop the onion, and mince the garlic cloves.
- Heat a large heavy-bottomed pot over medium heat. Add a small amount of olive oil and sauté the chopped onions until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Incorporate the corn kernels and diced red bell pepper into the pot, stirring to combine with the onions and garlic.
- Pour in the vegetable broth and add the fresh rosemary sprigs. Bring the mixture to a gentle simmer.
- Reduce heat to low and let the soup simmer for 15-18 minutes, allowing the vegetables to become tender and flavors to meld together.
- Remove the rosemary sprigs from the pot. Using an immersion blender, carefully puree the soup until smooth and creamy. Alternatively, transfer to a blender in batches.
- Stir in the cream, creating a rich and velvety texture. Season with salt and freshly ground black pepper to taste.
- Simmer for an additional 2-3 minutes to heat the cream and blend the flavors.
- Ladle the bisque into serving bowls. Optionally, garnish with a small sprig of fresh rosemary, a drizzle of cream, or some fresh corn kernels.
Tips
- Fresh vs. Frozen Corn: If you can get your hands on fresh corn, use it! The natural sweetness of fresh corn elevates the flavor of the bisque. However, frozen corn works perfectly in a pinch.
- Sautéing Aromatics: Take your time when sautéing the onions and garlic. This step is crucial for developing a deep, rich flavor base for your bisque.
- Blending: For an ultra-smooth bisque, use an immersion blender directly in the pot. If using a traditional blender, allow the soup to cool slightly before blending in batches to avoid splatters.
- Adjusting Consistency: If you prefer a thicker bisque, blend less; for a thinner soup, add a little extra vegetable broth or cream until your desired consistency is reached.
- Garnishing: Get creative with garnishes! A drizzle of cream, fresh corn kernels, or even a sprinkle of paprika can add a beautiful touch to your presentation.
- Make Ahead: This bisque can be made ahead of time and stored in the refrigerator for up to three days. Just reheat gently and stir in the cream before serving.
- Pairing: Serve with crusty bread or a fresh salad to make it a complete meal!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 8g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 40mg
