Roasted Corn & Tomato Bisque
Ingredients
- 5 tablespoons unsalted butter ⓘ
- 1 cup chopped onion ⓘ
- 1 teaspoon chopped garlic ⓘ
- 1/4 cup chopped green bell pepper ⓘ
- 1 1/2 cups fresh corn kernels (about 3 ears, roasted Note: To roast oven to 450, shuck corn, place in baking pan and cook in hot ov) ⓘ
- 4 large tomatoes, quartered (Use Romas for thicker soup) ⓘ
- 4 cups chicken stock ⓘ
- 1 tablespoon tomato paste ⓘ
- 1 teaspoon chili powder ⓘ
- 3/4 teaspoon salt, more to taste ⓘ
- 1/2 cup grated monterey jack cheese (about 1/3 lb.) ⓘ
- 1 cup sour cream ⓘ
- 12 slices bacon, fried crisp and crumbled ⓘ
Instructions
- Roast corn (or if you are lazy, use frozen and add a little liquid smoke).
- In a large, heavy pot, melt the butter.
- Add onions, garlic and green pepper and cook until just softened (3-4 minutes) Add the corn and tomatoes and cook stirring, 3 minutes more.
- Add the chicken stock and stir in the tomato paste.
- Add corn cobs to stock.
- Add the chili powder and salt; stir to incorporate these ingredients into the soup.
- Bring the soup to a boil and cook at a simmer until all the vegetables are completely tender (1 hour).
- Remove corn cobs and discard.
- Puree the soup in a food processor, blender, food mill or Vita-Mix if you are lucky enough to have one.
- (The soup can be prepared a day in advance. Cool, cover and refrigerate) Return the soup to the pot, and over low heat rewarm.
- Check seasonings and add more salt, if necessary.
- Garnish each serving with sour cream, Monterey Jack Cheese and bacon.
Nutrition & Diet Analysis (per serving)
685
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).