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!

Ingredients:

• 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

Directions:

• 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.

Recommendations:
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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