Corn Bisque with Red Bell Pepper and Rosemary - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This simple and delicious starter gets a hint of spiciness from cayenne pepper.
Ingredients
- 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
Instructions
- 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.
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