CORN BISQUE SOUP RECIPE RECIPES

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ROASTED CORN BISQUE | JUST A PINCH RECIPES



Roasted Corn Bisque | Just A Pinch Recipes 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 corn to be roasted first and it adds a little more depth of flavor to this soup, so I added that in along with a few other spices too. Original recipe from cdkitchen.com.

Provided by Kimberly Biegacki @pistachyoo

Categories     Cream Soups

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 14

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

Steps:

  • 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.)
  • Add broth and bring mixture to a simmer, for 15 minutes. Taste and add salt and pepper if necessary.
  • 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.
  • Return the puree to the pan. Whisk in cornmeal and bring the soup to a boil over medium heat while stirring constantly until thickened.
  • 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.

CORN AND SHRIMP BISQUE RECIPE | MYRECIPES



Corn and Shrimp Bisque Recipe | MyRecipes image

Nothing goes to waste in this recipe, since the shrimp shells and corn cobs make a delicate stock for the soup.

Provided by Lorrie Hulston Corvin

Yield 6 servings (serving size: 1 1/4 cups)

Number Of Ingredients 14

2 pounds unpeeled large shrimp
4 ears corn
Cooking spray
2 cups coarsely chopped onion
5 cups water
1 bay leaf
1 fresh thyme sprig
1 tablespoon butter
2 tablespoons tomato paste
¼ cup dry sherry
3 tablespoons all-purpose flour
1?¼ teaspoons salt
¼ teaspoon white pepper
1 cup half-and-half

Steps:

  • Peel and devein shrimp, reserving shells. Coarsely chop shrimp. Cover shrimp and chill.
  • Remove kernels from ears of corn to measure 2 cups, and set aside. Reserve the corn cobs.
  • Heat a stockpot coated with cooking spray over medium-high heat. Add the shrimp shells and onion to pan; sauté 5 minutes or until shells turn pink. Add corn cobs, water, bay leaf, and thyme; bring to a boil. Reduce heat, and simmer 30 minutes. Drain the shrimp stock into a sieve over a bowl; discard solids.
  • Melt butter in a large nonstick skillet over medium heat. Add corn kernels; cook 2 minutes, stirring frequently. Add tomato paste; cook 2 minutes, stirring frequently. Combine sherry and flour, stirring with a whisk to form a slurry. Add slurry to pan; cook 1 minute, stirring constantly. Add shrimp stock, salt, and pepper; bring to a simmer. Cook 4 minutes or until bisque starts to thicken, stirring frequently. Add shrimp; cook 3 minutes or until shrimp are done. Stir in half-and-half; serve immediately.

Nutrition Facts : Calories 302 calories, CarbohydrateContent 17.1 g, CholesterolContent 255 mg, FatContent 9.1 g, FiberContent 1.8 g, ProteinContent 34.5 g, SaturatedFatContent 4.4 g, SodiumContent 764 mg

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