Recipe

Curried Corn Bisque Recipe

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Ingredients

Directions

Step #1 Heat oil In a large-ish saucepan over medium-high heat.
Step #2 Add onions & cook, until soft, stirring every once in awhile, about 3 mins.
Step #3 Add curry powder, hot sauce, salt & pepper & stir this to coat the onions.
Step #4 Stir in corn, broth & water; increase the heat to high & bring the mixture to a boil.
Step #5 Remove from the heat & puree in a mixer or food processor/blender (in batches, if necessary) into a homogeneous mixture that still has some texture.
Step #6 Pour the soup into a clean pot, add coconut milk & heat through.
Step #7 Serve hot or cold.
Step #8 Serve with a squeeze of lime or a dollop of plain yogurt & sliced scallion.
Step #9 Look for reduced-fat coconut milk (labeled "lite") in the Asian section of your market.
Step #10 Variation Make Curried Sweet Pea Bisque by substituting frozen peas for the corn.
Step #11 Cover up & put in the fridge for up to 2 days or freeze for up to 2 months.
Enjoy the Curried Corn Bisque recipe