Fresh Corn and Red Pepper Bisque

Description: Make and share this Fresh Corn and Red Pepper Bisque recipe from Food.com.

Ingredients:

• 2 teaspoons extra virgin olive oil
• 1 cup chopped sweet onion, such as Vidalia
• 3 cups corn kernels (about 6 ears)
• 1 large garlic clove, minced
• 4 cups reduced-sodium chicken broth or 4 cups low sodium vegetable broth
• 1/4 teaspoon salt
• fresh ground pepper
• 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 only, thinly sliced
• 2 tablespoons finely chopped fresh parsley or 2 tablespoons cilantro
• hot sauce, such as Tabasco sauce, to taste
• 1 lime, cut into wedges

Steps:

1. Heat oil in a large heavy saucepan over medium heat.
2. Add onion and cook, stirring often, until lightly browned, 6 to 7 minutes.
3. Add corn and garlic; cook, stirring often, until the corn is lightly browned, about 5 minutes.
4. Add broth and simmer until the corn is tender, 12 to 15 minutes.
5. Stir in salt and pepper.
6. Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender or food processor.
7. Add sour cream and 1/2 cup cooking liquid and process until the mixture is smooth, about 2 minutes.
8. Return the puree to the pan.
9. Whisk in cornmeal; bring the soup to a boil over medium-high heat, whisking constantly, until it thickens.
10. Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through.
11. Serve with lime wedges.
12. *Cover and refrigerate for up to 2 days.