Spicy Corn and Pepper Bisque
If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Spicy Corn and Pepper Bisque might be a recipe you should try. This side dish has 366 calories, 9g of protein, and 24g of fat per serving. This recipe serves 6 and costs $2.05 per serving. It is brought to you by Fork Knife Swoon. If you have black pepper, yellow bell peppers, kosher salt, and a few other ingredients on hand, you can make it. This recipe is liked by 356 foodies and cooks. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 51%, this dish is solid. If you like this recipe, you might also like recipes such as Grilled Corn and Pepper Bisque, Fresh Corn & Red Pepper Bisque, and Sweet Corn And Spicy Pepper Soup.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 tsp freshly-ground black pepper
4 cups fresh or frozen sweet corn kernels
2 tbsp fresh garlic, minced
6 tbsp goat cheese, crumbled
2 cups half-and-half
2 tbsp hot sauce (such as Tobasco)
2-3 jalapeños, seeded and finely chopped
2 tsp kosher salt
2 tbsp olive oil
3 tbsp unsalted butter
4 cups vegetable stock
2 large yellow or red bell peppers, seeded and diced
2 medium yellow onions, diced
Equipment:
pot
immersion blender
Cooking instruction summary:
Heat the olive oil and butter in a large stockpot over medium heat until melted and shimmering. Add the onion, pepper, jalapeño, and garlic and stir to combine. Season with the salt and pepper. Cook, stirring occasionally, for 3-4 minutes until the vegetables begin to soften. Add the corn and the hot sauce, and cook for an additional 2-3 minutes until the vegetables are just translucent.Add the stock, cover, and let come to a simmer, then turn the heat down to low and cook for 2-3 minutes. Remove from the heat and using an immersion blender, blend the soup until smooth. Return the pot to the burner and stir in the goat cheese and half-and-half. Serve warm with crispy bread.
Step by step:
1. Heat the olive oil and butter in a large stockpot over medium heat until melted and shimmering.
2. Add the onion, pepper, jalapeño, and garlic and stir to combine. Season with the salt and pepper. Cook, stirring occasionally, for 3-4 minutes until the vegetables begin to soften.
3. Add the corn and the hot sauce, and cook for an additional 2-3 minutes until the vegetables are just translucent.
4. Add the stock, cover, and let come to a simmer, then turn the heat down to low and cook for 2-3 minutes.
5. Remove from the heat and using an immersion blender, blend the soup until smooth. Return the pot to the burner and stir in the goat cheese and half-and-half.
6. Serve warm with crispy bread.
Nutrition Information:
covered percent of daily need
