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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Curried Corn Bisque Serves: 8 Recipe Provided By: Serving size: 8 - 1 cup servings Ingredients:
2 teaspoons canola oil |
1 cup chopped onion |
1 tablespoon curry powder |
1/2 teaspoon hot sauce (to taste) |
1/4 teaspoon salt (to taste) |
1/4 teaspoon fresh ground pepper |
2 (16 ounce) packages frozen corn |
2 cups reduced-sodium chicken broth |
2 cups water |
1 cup light coconut milk (see ingredient note) |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add curry powder, hot sauce, salt and pepper and stir to coat the onions. Stir in corn, broth and water; increase the heat to high and bring the mixture to a boil. Remove from the heat and puree in a blender or food processor (in batches, if necessary) into a homogeneous mixture that still has some texture. Pour the soup into a clean pot, add coconut milk and heat through. Serve hot or cold.
2. Serve with a squeeze of lime or a dollop of plain yogurt and chopped scallion.
3. Look for reduced-fat coconut milk (labeled lite ) in the Asian section of your market. Variation Make Curried Sweet Pea Bisque by substituting frozen peas for the corn.
4. Cover and refrigerate for up to 2 days or freeze for up to 2 months.
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