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 itâ€™s still on the mild sideâ€”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.
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 â€œliteâ€ 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.
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.