for the starter to my thanksgiving dinner, i made a curried corn bisque.
i really enjoyed this spicy sweet soup which has the heat from the tabasco and curry powder as well as the sweet from the corn. what a great combo!
- 2 teaspoons canola oil
- 1 cup fresh or frozen chopped onions
- 1-1/2 tablespoons curry powder
- 1-1/2 tablespoon turmeric
- 1 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 frozen corn
- 2 cups low sodium vegetable broth
- 2 cups water
- 1 cup “lite” coconut milk – or –
1 cup skim milk + 1/2 teaspoon coconut extract
Heat oil in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add spices, hot sauce, salt and pepper and stir to coat the onions. Stir in corn, 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.
MAKE AHEAD TIP
Cover and refrigerate for up to 2 days or freeze for up to 2 months.
original recipe from EatingWell: Curried Corn Bisque