Corn Bisque With Red Bell Pepper And Rosemary

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 4 (1/2 stick) tablespoons butter
• 2 cups chopped onions
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 7 1/2 cups frozen corn kernels, thawed,drained (about 42 ounces)
• 1 teaspoon dried rosemary
• 1/4 teaspoon cayenne pepper
• 6 cups chicken stock or 6 cups canned low sodium chicken broth
• 1 cup half-and-half
• 1 red bell pepper, chopped

Recipe

• 1 melt 3 tablespoons butter in heavy large pot over medium-high heat.
• 2 add onions, carrot and celery and sauté 3 minutes.
• 3 add 5 1/2 cups corn, rosemary and cayenne and sauté 2 minutes.
• 4 add stock and bring to boil.
• 5 reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 30 minutes.
• 6 working in batches, purée soup in blender.
• 7 return soup to pot.
• 8 mix in half and half and remaining 2 cups corn.
• 9 season to taste with salt and pepper.
• 10 melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat.
• 11 add bell pepper and sauté until almost tender, about 5 minutes.
• 12 stir bell pepper into soup.
• 13 (can be prepared 1 day ahead. cover and refrigerate.) bring soup to simmer.
• 14 ladle into bowls and serve.