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Curried Corn Bisque
Source: Eating Well

Ingredient Note: Look for reduced-fat coconut milk (labeled "lite") in the Asian section of your market.

Rating:
Prep Time: 25 minutes
Cook Time: 25 minutes
Difficulty: Difficult

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Curried Corn Bisque
2 tsp  canola oil
1 tbsp  curry powder
0 1/4 tsp  salt
2 cup  cold water
Directions
  1. Heat oil in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add curry powder, 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.Variation
  2. Make Curried Sweet Pea Bisque by substituting frozen peas for the corn.

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