Corn Bisque With Red Bell Pepper And Rosemary Recipes

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CORN ON THE COB WITH ROASTED RED BELL PEPPER BUTTER



Corn on the Cob with Roasted Red Bell Pepper Butter image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 6

1 red bell pepper
1 pound salted butter, at room temperature
1/4 cup basil leaves
2 tablespoons lemon juice
1/2 teaspoon freshly ground pepper
4 ears corn, husked

Steps:

  • Roast the red peppers whole over a gas or charcoal flame, or under a broiler, turning every few minutes until entirely blackened. Immediately place in a paper bag. Seal bag and let sit for 3 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
  • In a food processor, puree the bell peppers, butter, basil, lemon juice, and pepper.
  • Transfer to a loaf pan that is lined with plastic wrap. Refrigerate for approximately 1 hour, or until butter hardens. To serve, remove from plastic wrap. Use leftover butter on fish, veggies, bread, etc.
  • In a large pot, bring 8 cups of water to a boil. Add corn and boil for 6 minutes. Serve with roasted red bell pepper butter.

CORN BISQUE WITH RED BELL PEPPER AND ROSEMARY



Corn Bisque with Red Bell Pepper and Rosemary image

Categories     Soup/Stew     Milk/Cream     Vegetable     Lunch     Rosemary     Corn     Bell Pepper     Fall     Simmer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 10

Number Of Ingredients 10

4 tablespoons (1/2 stick) 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 canned low-salt chicken broth
1 cup half and half
1 red bell pepper, chopped

Steps:

  • Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add onions, carrot and celery and sauté 3 minutes. Add 5 1/2 cups corn, rosemary and cayenne and sauté 2 minutes. Add stock and bring to boil. Reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 30 minutes.
  • Working in batches, purée soup in blender. Return soup to pot. Mix in half and half and remaining 2 cups corn. Season to taste with salt and pepper.
  • Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat. Add bell pepper and sauté until almost tender, about 5 minutes. Stir bell pepper into soup. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Bring soup to simmer. Ladle into bowls and serve.

CORN AND CRAB BISQUE



Corn and Crab Bisque image

Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!

Provided by TATTOOCHICC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 45m

Yield 8

Number Of Ingredients 13

¼ cup butter
¾ cup onion, chopped
3 (14 ounce) cans chicken broth
3 cloves garlic
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon Cajun seasoning
salt and pepper to taste
4 ears corn, kernels cut from cob
½ cup half-and-half
3 tablespoons all-purpose flour
½ cup milk
16 ounces fresh lump crabmeat

Steps:

  • Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
  • Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
  • In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
  • Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

Nutrition Facts : Calories 218.7 calories, Carbohydrate 20.4 g, Cholesterol 58.8 mg, Fat 9.6 g, Fiber 2.4 g, Protein 14.4 g, SaturatedFat 5.1 g, Sodium 993.2 mg, Sugar 4.5 g

FRESH CORN AND RED PEPPER BISQUE



Fresh Corn and Red Pepper Bisque image

Make and share this Fresh Corn and Red Pepper Bisque recipe from Food.com.

Provided by Manami

Categories     Corn

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons extra virgin olive oil
1 cup chopped sweet onion, such as Vidalia
3 cups corn kernels (about 6 ears)
1 large garlic clove, minced
4 cups reduced-sodium chicken broth or 4 cups low sodium vegetable broth
1/4 teaspoon salt
fresh ground pepper
1/4 cup reduced-fat sour cream
1 tablespoon yellow cornmeal
1 small red bell pepper, diced (about 1 cup)
1 scallion, white and pale green part only, thinly sliced
2 tablespoons finely chopped fresh parsley or 2 tablespoons cilantro
hot sauce, such as Tabasco sauce, to taste
1 lime, cut into wedges

Steps:

  • Heat oil in a large heavy saucepan over medium heat.
  • Add onion and cook, stirring often, until lightly browned, 6 to 7 minutes.
  • Add corn and garlic; cook, stirring often, until the corn is lightly browned, about 5 minutes.
  • Add broth and simmer until the corn is tender, 12 to 15 minutes.
  • Stir in salt and pepper.
  • Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender or food processor.
  • Add sour cream and 1/2 cup cooking liquid and process until the mixture is smooth, about 2 minutes.
  • Return the puree to the pan.
  • Whisk in cornmeal; bring the soup to a boil over medium-high heat, whisking constantly, until it thickens.
  • Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through.
  • Serve with lime wedges.
  • *Cover and refrigerate for up to 2 days.

CORN BISQUE WITH RED BELL PEPPER AND ROSEMARY



Corn Bisque with Red Bell Pepper and Rosemary image

This simple and delicious starter gets a hint of spiciness from cayenne pepper. From Bon Appetite, 1998.

Provided by Bev I Am

Categories     Corn

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

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

Steps:

  • Melt 3 tablespoons butter in heavy large pot over medium-high heat.
  • Add onions, carrot and celery and sauté 3 minutes.
  • Add 5 1/2 cups corn, rosemary and cayenne and sauté 2 minutes.
  • Add stock and bring to boil.
  • Reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 30 minutes.
  • Working in batches, purée soup in blender.
  • Return soup to pot.
  • Mix in half and half and remaining 2 cups corn.
  • Season to taste with salt and pepper.
  • Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat.
  • Add bell pepper and sauté until almost tender, about 5 minutes.
  • Stir bell pepper into soup.
  • (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer.
  • Ladle into bowls and serve.

Nutrition Facts : Calories 476.2, Fat 29.8, SaturatedFat 17.5, Cholesterol 77.3, Sodium 450.1, Carbohydrate 47.9, Fiber 4.5, Sugar 5.7, Protein 11.1

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