Curried Corn Bisque

Curried Corn Bisque

Frozen vegetables are perfect for making soups and we particularly like the fresh flavor of frozen corn. This thick, satisfying soup gets a spicy kick from curry powder and hot sauce, but it's still on the mild side - add more hot sauce to turn the heat up as much as you like. Serve with a squeeze of lime or a dollop of plain yogurt and chopped scallions.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Fiber Low Calorie Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
8 25 min 25 min

Directions

Ingredients

  • 2 teaspoons canola oil
  • 1 cup fresh or frozen chopped onions
  • 1 tablespoon curry powder
  • 1/2 teaspoon hot sauce, or to taste
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground pepper
  • 2 16-ounce p frozen corn, or 3 10-ounce boxes
  • 2 cups reduced-sodium chicken broth
  • 2 cups water
  • 1 cup “lite” coconut milk, (see Ingredient note)

Cooking Instruction

Step 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. Variation Make Curried Sweet Pea Bisque by substituting frozen peas for the corn.


Nutrition

  • Serving: Per serving
  • Calories: 138
  • Carbohydrates: 24g
  • Fat: 4g
  • Protein: 5g
  • Dietary Fiber: 3g
  • Saturated Fat: 2g
  • Monounsaturated Fat: 1g
  • Cholesterol: 1mg
  • Potassium: 291mg
  • Sodium: 321mg
  • Exchanges: 1 1/2 starch, 1 fat
  • Carbohydrate Servings: 1 1/2

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