Curried Corn Bisque |Chinese Food

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Pub date
2007-12-06

Curried Corn Bisque

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Curried Corn Bisque

1. 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) packages frozen corn
2 cups reduced sodium chicken broth
2 cups water
1 cup "lite" coconut milk (see Ingredient note)

Nutrition Info

Per Serving

Calories: 155 kcal
Carbohydrates: 26 g
Dietary Fiber: 3 g
Fat: 5 g
Protein: 4 g
Sugars: 3 g

2. Cooking Directions

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.

Yield: 8 servings

3. Still Hungry?

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.

Notes:

Ingredient Note

Look for reduced-fat coconut milk (labeled "lite") in the Asian section of your market. Variation Make Curried Sweet Pea Bisque by substituting frozen peas for the corn.

Make Ahead Tip

Cover and refrigerate for up to 2 days or freeze for up to 2 months.

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