Fresh Corn and Red Pepper Bisque

Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.

INGREDIENTS

2 tsp extra virgin olive oil

1 cup chopped sweet onion, such as Vidalia

3 cup corn kernels (about 6 ears)

1 large clove garlic, minced

4 cup reduced-sodium chicken broth or vegetable broth

¼ tsp salt

freshly ground pepper to taste

¼ cup reduced-fat sour cream

1 Tbsp yellow cornmeal

1 small red bell pepper, diced (about 1 cup)

1 scallion, white and pale green part only, thinly sliced

2 Tbsp finely chopped fresh parsley or cilantro

hot sauce, such as Tabasco sauce, to taste

1 lime, cut into wedges

DIRECTIONS

1. Heat oil in a large heavy saucepan over medium heat. Add onion and cook, stirring often, until lightly browned, 6 to 7 minutes. Add corn and garlic; cook, stirring often, until the corn is lightly browned, about 5 minutes. Add broth and simmer until the corn is tender, 12 to 15 minutes. Stir in salt and pepper.

2. Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender or food processor. Add sour cream and 1/2 cup cooking liquid and process until the mixture is smooth, about 2 minutes. Return the puree to the pan.

3. Whisk in cornmeal; bring the soup to a boil over medium-high heat, whisking constantly, until it thickens. Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through. Serve with lime wedges.

From kitchendaily.com