Corn Bisque with Bell Peppers and Rosemary

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.

Custom Search