Corn Bisque with Bell Peppers and Rosemary

Serving Size: 10
Prep Time: 1 hour

Amount Ingredient
7 1/2 c corn kernels
1/2 c carrot, diced
1/2 c celery, diced
2 c onion, chopped
1 ea red bell pepper, chopped
4 tablespoons butter
6 c chicken broth
1 c half and half
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
  salt and pepper to taste

  • 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.
  • 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.
  • 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.
  • Bring soup to simmer. Ladle into bowls and serve.
This soup can be made a day in advanced. Cover and refrigerate and reheat soup the next day.


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