Fresh Corn & Red Pepper Bisque

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Fresh Corn & Red Pepper Bisque

Fresh Corn & Red Pepper Bisque

Use the freshest and sweetest ears you can find for this corn and red pepper bisque. We use just a bit of reduced-fat sour cream in this soup to give it a creamy body, without the heavy cream usually used in a bisque.

Serves 4

Prep Time 25 min

Total Time 40 min.


  • 2 teaspoons extra-virgin olive oil
  • 1 cup sweet onion, chopped, such as Vidalia
  • 3 cups fresh corn kernels, (about 6 ears; see Tip)
  • 1 large clove garlic, minced
  • 4 cups reduced-sodium chicken broth, or vegetable broth
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon yellow cornmeal
  • 1 small red bell pepper, diced (about 1 cup)
  • 1 scallion, white and pale green part, thinly sliced
  • 2 tablespoon finely chopped parsley, or cilantro
  • Hot sauce, such as Tabasco sauce, to taste
  • 1 lime, cut into wedges

Cooking Directions

Step 1

Heat oil in a large heavy saucepan over medium heat. Add onion and cook, stirring often, until lightly browned, 6 to 7 minutes. Add corn and garlic; cook, stirring often, until the corn is lightly browned, about 5 minutes. Add broth and simmer until the corn is tender, 12 to 15 minutes. Stir in salt and pepper.

Step 2

Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender or food processor. Add sour cream and 1/2 cup cooking liquid and process until the mixture is smooth, about 2 minutes. (Use caution when pureeing hot liquids.) Return the puree to the pan.

Step 3

Whisk in cornmeal; bring the soup to a boil over medium-high heat and cook, whisking constantly, until it thickens. Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through. Serve with lime wedges.