Fresh Corn And Red Pepper Bisque Recipes

RED PEPPER SHRIMP BISQUE

Steps:

• In a small saucepan, bring broth and roasted peppers to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat and cool slightly. , Transfer to a blender; cover and process until pureed. Return to the saucepan. Add sugar and paprika; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the shrimp, cream, 2 tablespoons cheese, salt, pepper and hot pepper sauce. Cook and stir for 2 minutes or until heated through. Garnish with remaining cheese.

CORN 'N' RED PEPPER MEDLEY

Steps:

• In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.

ROASTED RED PEPPER AND CRAB SOUP

Steps:

• Set the oven to broil, and preheat for 5 minutes.
• Place the red bell pepper quarters skin-side up on a broiler pan or baking sheet. Broil until the skins have blackened, then place them in a brown paper bag, or in a covered bowl and allow them to steam for approximately 10 minutes to loosen the skins.
• Once the skins have loosened, peel them off and discard. Coarsely chop the peeled, roasted peppers, and place into a large saucepan along with the chicken broth and chopped potato. Bring to a boil over high heat, then add the half-and-half, salt, cayenne pepper, garlic powder, and basil. Return to a boil, then reduce heat to medium and simmer for 45 minutes.
• Once the potatoes have softened, puree the soup in batches in a blender until smooth. Pour the pureed soup into another saucepan and stir in the crab. Heat over medium heat to warm through, about 5 minutes.

FRESH CORN AND RED PEPPER BISQUE

Steps:

• Heat oil in a large heavy saucepan over medium heat.
• Add onion and cook, stirring often, until lightly browned, 6 to 7 minutes.
• Add corn and garlic; cook, stirring often, until the corn is lightly browned, about 5 minutes.
• Add broth and simmer until the corn is tender, 12 to 15 minutes.
• Stir in salt and pepper.
• Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender or food processor.
• Add sour cream and 1/2 cup cooking liquid and process until the mixture is smooth, about 2 minutes.
• Return the puree to the pan.
• Whisk in cornmeal; bring the soup to a boil over medium-high heat, whisking constantly, until it thickens.
• Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through.
• Serve with lime wedges.
• *Cover and refrigerate for up to 2 days.

CORN BISQUE WITH RED BELL PEPPER AND ROSEMARY

Steps:

• 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. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Bring soup to simmer. Ladle into bowls and serve.