corn bisque, corn bisque recipe

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    Corn Bisque

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    Delicious corn bisque is a great way to start any chicken dinner. Everyone loves corn so everyone is bound to love corn bisque and the rosemary really adds to the flavor. Remember not to serve a giant heaping bowl full but only a small dallop in a small soup bowl. Leave room in your date's tummy for the rest of the meal!


    • 2 Tablespoons butter
    • 1 Cup chopped onions
    • 1/4 Cup diced carrot
    • 1/4 Cup diced celery
    • 3 3/4 cups frozen corn kernels, thawed and drained
    • 1/2 Teaspoon dried rosemary
    • 1/8 Teaspoon cayenne pepper
    • 3 Cups chicken stock or canned low-salt chicken broth
    • 1/2 Cup half and half
    • 1/2 Red bell pepper, chopped


    • Melt 1 tablespoon butter in heavy large pot over medium-high heat.
    • Add onions, carrot and celery and sauté 3 minutes.
    • Add 2 3/4 cups corn, rosemary and cayenne and sauté 2 minutes.
    • Add stock and bring to boil.
    • Reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 30 minutes.
    • Working in batches, purée soup in blender.
    • Return soup to pot.
    • Mix in half and half and remaining corn.
    • Season to taste with salt and pepper.
    • Melt remaining tablespoon butter in heavy large skillet over medium-high heat.
    • Add bell pepper and sauté until almost tender, about 5 minutes.
    • Stir bell pepper into soup.
    • Bring soup to simmer.
    • Ladle into bowls and serve.

    As the main dish, we recommend the artichoke chicken accompanied with the lemon green beans and the caponata.
    As a dessert, we recommend the chocolate mousse.

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