Tuesday, January 20, 2009

Corn Bisque with Rosemary and Bell Pepper

I have been in the mood for soup lately--something I learned to like later in life. In my quest for new soup recipes, one of my college roommates shared her favorite with me. It is now a favorite of mine (and Marc's), too!

Corn Bisque with Rosemary and Red Bell Pepper
(thanks Chelsea!)

4 T. (1/2 stick) butter
2 cups chopped onions
1/2 C. diced carrot
1/2 C. diced celery
7 1/2 cups frozen corn kernels, thawed, drained (about 42 ounces)
1 tsp. dried rosemary
1/4 tsp. cayenne pepper
6 cups chicken stock or canned chicken broth
1 C. half and half
1 red bell pepper, chopped

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 pepper and sauté 2 minutes.
Add stock, 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, puree soup in blender. Return soup to pot.
Mix in half and half and remaining 2 cups corn. S
eason 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 (Can be prepared 1 day ahead.)