Corn Bisque is a smooth, rich soup full of texture and flavor. Rather than using cream, this recipes calls for pureeing the potatoes for that creamy texture.

corn bisquePrep Time: 20 min
Cook Time: 30 min
Ready In: 50 min

Servings: 4

4 ears fresh Corn
1 small Onion, finely chopped
1 medium yellow-flesh Potato, peeled and cut in ½-inch cubes
4 cups cold Water
½ to ¾ cup Evaporated Milk, preferably low-fat
Pinch of Cayenne Pepper
Salt and freshly Ground Black Pepper
1 tsp Sugar (optional)
¼ cup chopped Scallion, green part only
12 to 16 medium Shrimp, cooked and shelled (optional)

On a chopping board, cut off the corn kernels from each cob and transfer to a medium Dutch oven or deep saucepan. Scrape cobs with the back of the knife to extract milk and remaining corn bits, and add to the pot. Add the scraped cobs to the pot. Add the onion, potatoes and water and bring to a boil. Reduce heat, cover and boil gently until vegetables are tender, about 15 minutes. Remove cobs and discard. Strain soup into bowl, reserving cooked vegetables; there should be about 4 cups of broth. Take out 1/2 cup of the vegetables and reserve.
In a blender, purée remaining vegetables with 2 cups of broth (about half) until mixture is creamy and smooth. Return purée to the pot. Mix in 1/2 to 3/4 cup evaporated milk, depending on thickness of purée. Reheat until hot. Season to taste with cayenne, salt and pepper. If the sweet taste of fresh corn seems weak, add up to 1 teaspoon sugar, if desired.
Divide chowder among 4 bowls. Garnish each with reserved corn and scallions. If desired, garnish soup with cooked, shelled shrimp. Serve. Refrigerate or freeze remaining corn broth to use in making vegetable soup.

Tips & Notes
When local corn is in season, there is nothing like the taste of fresh ears,
steamed or in their husk, with the warm, earth-spice smell of the vine still clinging to them. Fresh corn really needs nothing more than a light sprinkling of salt and pepper to taste heavenly.
Even on cold, rainy summer days, along with a craving for hot soup and corn makes for a terrific meal.
Corn chowder used the fit the bill, full of cream and studded with diced potatoes and crumbled bacon. It was a disaster of saturated fats and cholesterol.
Hence, corn bisque.

Nutritional Information Per Serving
Calories: 152
Total Fat: 2g
Saturated Fat: less than 1g
Carbohydrate: 27g
Protein: 9g
Dietary Fiber: 3g
Sodium: 76mg

Source: AICR

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Filed under: Recipes for Diabetics

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