Curried Corn Bisque

[b-man]

Curried Corn Bisque

Frozen vegetables are perfect for making soups and frozen corn has perhaps the freshest flavor of them all. 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 to just where you like it. Serve with a squeeze of lime or a dollop of plain yogurt and chopped scallions.

Ingredients:

2 teaspoons canola oil
1 cup frozen chopped onions (about 4 ounces)
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 or 3 10-ounce boxes (6 cups)
2 cups reduced-sodium chicken broth
2 cups water
1 cup “lite” coconut milk

Heat oil in a large saucepan over medium-high heat. Add chopped 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, chicken 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.

Makes 6 servings, 1 1/3 cups each.
P
er serving: 186 calories; 6 g fat (3 g sat, 1 g mono); 1 mg cholesterol; 33 g carbohydrate; 6 g protein; 4 g fiber; 151 mg sodium.


Nutrition bonus: Fiber (17% daily value).

Variation: Make Curried Sweet Pea Bisque by substituting frozen peas for the corn.


B-man