Corn and Tomato Bisque

Name: Corn and Tomato Bisque
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters chicken stock or canned low-sodium broth; 1 Tbsp finely chopped cilantro, plus more for garnish; 2 Tbsps crème fraîche; 710 milliliters frozen corn kernels or 1 pound fresh corn kernels; 1 large garlic clove, minced; 1 large jalapeño; 8 frozen plum tomato halves, coarsely chopped, or 4 fresh plum tomatoes--peeled, halved lengthwise, seeded and coarsely chopped; 4 servings Salt and freshly ground pepper; 1 scallion, thinly sliced; 1 Tbsp sherry vinegar; 1 teaspoons sugar; 2 Tbsps unsalted butter

Corn and Tomato Bisque might be a good recipe to expand your soup recipe box. This recipe serves 4. One serving contains 288 calories, 12g of protein, and 12g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of jalapeño, plum tomato halves, crème fraîche, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Roast the jalapeo on a skewer directly over a gas flame or in a pan under the broiler, turning, until charred all over.

Equipment you will use

Broiler

Skewers

Frying Pan

Transfer the jalapeo to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel, core, seed and finely chop the jalapeo. In a small bowl, combine the jalapeo with the vinegar and sugar and stir until the sugar dissolves.

Ingredients you will need

Vinegar

Sugar

Wrap

Equipment you will use

Plastic Wrap

Bowl

Melt the butter in a large, heavy saucepan.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the onion and cook over moderately high heat, stirring, until lightly browned, 6 to 7 minutes.

Ingredients you will need

Onion

Add the corn and garlic and cook, stirring, until the corn is lightly browned, about 5 minutes.

Ingredients you will need

Garlic

Corn

Add the stock and simmer until the corn is tender, about 15 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Stock

Corn

Using a slotted spoon, transfer 1 1/2 cups of the corn to a blender, add the crme frache and 1/2 cup of the cooking liquid and puree until smooth, about 2 minutes. Return the puree to the soup.

Ingredients you will need

Corn

Soup

Equipment you will use

Slotted Spoon

Blender

Add the tomatoes, scallion and 1 tablespoon of cilantro to the soup and cook until heated through. Ladle the soup into 4 shallow bowls, garnish with cilantro, the jalapeo and a drizzle of the chile vinegar.

Ingredients you will need

Cilantro

Green Onions

Tomato

Vinegar

Chili Pepper

Soup

Equipment you will use

Bowl

Ladle

Serve hot.

Make Ahead: The soup can be prepared through Step 3 and refrigerated for up to 2 days. Reheat before proceeding.

Ingredients you will need

Soup

Wine Recommendation: Sweet, succulent corn has a particular affinity for a creamy-textured Chardonnay. Pick a lighter example, such as the 1998 Argyle Willamette Valley from Oregon or the 1998 Waterbrook from Washington State.

Ingredients you will need

Chardonnay