Creamy Corn Bisque

Tri-City HeraldOctober 6, 2013 

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Prep: 15 minutes. Cook: 35 minutes. Servings: 6, about 6 cups


4 to 5 ears fresh corn, shucked, cleaned
1/2 medium Vidalia onion, in quarters
1/2 poblano pepper, in quarters, seeded
1/2 small head cauliflower, broken into florets
3 sprigs fresh thyme
2 tablespoons olive oil
1 can (13.5 ounces) light coconut milk
1 cup low-sodium vegetable broth
1 to 3 tablespoons habañero hot sauce
1 teaspoon sea salt
1/4 cup pistachios, coarsely crushed


Heat oven to 450 degrees. Place ears of corn, onion, pepper, cauliflower and thyme on a large, parchment-lined baking sheet. Drizzle olive oil over vegetables. Roast in the oven until vegetables are caramelized and golden brown, 20-30 minutes.

Allow corn to cool. Cut kernels from the cobs. Place roasted vegetables in a blender. Add coconut milk, broth, hot sauce and sea salt. Blend until smooth. (You may need to work in batches.) Transfer bisque to a saucepan; simmer over medium to meld flavors. Serve warm or lightly chilled. Garnish with crushed pistachios.

Nutrition information:

Per serving: 182 calories, 11 g fat, 4 g saturated fat, 0 mg cholesterol, 20 g carbohydrates, 4 g protein, 591 mg sodium, 3 g fiber.

From: Chicago Tribune

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