Grilled Corn and Pepper Bisque

Grilled Corn and Pepper Bisque Recipe
Leigh Beisch
The only cooking involved in Roxanne Chan's chilled corn soup takes place on the grill, which makes it perfect for late summer.
4

Worthy of a special occasion

Yield:

MAKES: 6 cups; 4 to 6 servings

Recipe from

Sunset

Nutritional Information

Calories 167
Caloriesfromfat 41 %
Protein 8.2 g
Fat 7.7 g
Satfat 2.1 g
Carbohydrate 20 g
Fiber 3.8 g
Sodium 64 mg
Cholesterol 4.2 mg

Ingredients

4 ears corn (2 1/2 lb. total), husked, silks removed
1 pound red bell peppers, rinsed, stemmed, seeded, and halved lengthwise
2 green onions, white and pale green parts only, rinsed and root ends trimmed
1 fresh jalapeño chile, rinsed, stemmed, seeded, and halved lengthwise
About 2 teaspoons olive oil
2 cans (14.5 oz. each) chicken broth
1/4 cup sour cream
2 tablespoons chopped cilantro
1 teaspoon ground cumin
1 tablespoon lime juice
Salt and pepper
1 avocado (6 oz.)

Preparation

1. Rub corn, peppers, green onions, and jalapeño lightly with oil. Place on a grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning occasionally, until slightly charred, about 5 minutes total for green onions and jalapeño, 10 to 12 minutes total for other vegetables. Let cool. Cut corn kernels from cobs; chop peppers, green onions, and jalapeño.

2. In a blender, whirl 1/2 the broth and corn and the sour cream, cilantro, cumin, green onions, and jalapeño until smooth. Pour into a bowl. Stir in remaining broth and corn, the lime juice and peppers, and salt and pepper to taste. Chill until cold, 1 hour or up to 1 day. Just before serving, pit, peel, and dice avocado; ladle soup into bowls and top with avocado.

Note:

Roxanne Chan, Albany, CA,

September 2004
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