Roasted Corn Bisque Recipes

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CORN AND TOMATO BISQUE



Corn and Tomato Bisque image

Make and share this Corn and Tomato Bisque recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 large jalapeno
1 tablespoon sherry wine vinegar
1/2 teaspoon sugar
2 tablespoons unsalted butter
1/2 vidalia onion, finely chopped (about 1 cup)
3 cups frozen corn kernels or 1 lb fresh corn kernels
1 garlic clove, minced
4 cups chicken stock or 4 cups low sodium chicken broth
salt & freshly ground black pepper
2 tablespoons creme fraiche
8 frozen plum tomatoes, halves coarsely chopped or 4 fresh plum tomatoes, peeled, halved lengthwise, seeded and coarsely chopped
1 scallion, thinly sliced
1 tablespoon finely chopped cilantro, plus more for garnish

Steps:

  • Roast the jalapeño on a skewer directly over a gas flame or in a pan under the broiler, turning, until charred all over.
  • Transfer the jalapeño to a bowl, cover with plastic wrap and let steam for 10 minutes.
  • Peel, core, seed and finely chop the jalapeño.
  • In a small bowl, combine the jalapeño with the vinegar and sugar and stir until the sugar dissolves.
  • Melt the butter in a large, heavy saucepan.
  • Add the onion and cook over moderately high heat, stirring, until lightly browned, 6 to 7 minutes.
  • Add the corn and garlic and cook, stirring, until the corn is lightly browned, about 5 minutes.
  • Add the stock and simmer until the corn is tender, about 15 minutes.
  • Season with salt and pepper.
  • Using a slotted spoon, transfer 1 1/2 cups of the corn to a blender, add the creme fraiche and 1/2 cup of the cooking liquid and puree until smooth, about 2 minutes.
  • Return the puree to the soup.
  • 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, jalapeño and a drizzle of the chile vinegar.
  • Serve hot.
  • Make ahead: The soup can be prepared through step 3 and refrigerated for up to 2 days.
  • Reheat before proceeding.

Nutrition Facts : Calories 208.2, Fat 8.4, SaturatedFat 4.2, Cholesterol 21.8, Sodium 239.5, Carbohydrate 29.1, Fiber 3, Sugar 5.6, Protein 7.7

ROASTED CORN & TOMATO BISQUE



Roasted Corn & Tomato Bisque image

Fresh veggies make this a perfect soup for this time of year (July in Texas) but can also be made with frozen. Central Market - January 1998 provided this to our family - hope your family enjoys.

Provided by Sue Masters

Categories     Corn

Time 3h

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

CORN BISQUE WITH RED BELL PEPPER AND ROSEMARY



Corn Bisque with Red Bell Pepper and Rosemary image

Categories     Soup/Stew     Milk/Cream     Vegetable     Lunch     Rosemary     Corn     Bell Pepper     Fall     Simmer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 10

Number Of Ingredients 10

4 tablespoons (1/2 stick) butter
2 cups chopped onions
1/2 cup diced carrot
1/2 cup diced celery
7 1/2 cups frozen corn kernels, thawed, drained (about 42 ounces)
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
6 cups chicken stock or canned low-salt chicken broth
1 cup half and half
1 red bell pepper, chopped

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.

ROASTED CORN BISQUE



Roasted Corn Bisque image

I had been searching for a Corn Bisque Soup recipe for several years and finally found one. My mother and I fell in love with this bisque! We both love the creamy texture and rich flavors in this soup, along with the fresh cilantro sprinkled on top with a squeeze of fresh lime makes it even more delicious. I really prefer the...

Provided by Kimberly Biegacki

Categories     Other Soups

Time 30m

Number Of Ingredients 14

1 Tbsp olive oil
1 small onion, chopped
3 c fresh roasted corn of the cob, removed
1 tsp beau monde seasoning
1/2 tsp ground ancho chili pepper (optional)
salt and fresh ground pepper to taste
4 c low sodium chicken broth
1/4 c heavy cream
1 Tbsp yellow cornmeal
1/2 medium red bell pepper, diced
GARNISH WITH:
1 frank's hot sauce, shakes
2 Tbsp fresh, chopped cilantro
6 lime wedges

Steps:

  • 1. Heat oil in a large, heavy saucepan over medium heat. Add onion and a sprinkle of salt and pepper and cook until softened and translucent. Stir in corn and garlic and continue to cook, stirring often till corn browns, about 5 minutes. (Or roast your corn on the grill or in the oven.)
  • 2. Add broth and bring mixture to a simmer, for 15 minutes. Taste and add salt and pepper if necessary.
  • 3. Using a slotted spoon, transfer the corn mixture to a blender. Add cream and 1/2 cup of the cooking liquid. Slightly vent the top of the blender and carefully puree until the mixture is smooth, about 2 minutes on puree speed or higher.
  • 4. Return the puree to the pan. Whisk in cornmeal and bring the soup to a boil over medium heat while stirring constantly until thickened.
  • 5. Stir in bell pepper, serve hot or warm with hot sauce, cilantro and a squeeze of lime.....oh so so good! ....and some tea biscuits or crusty Italian bread with some butter.

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