Corn Bisque with Red Bell Pepper and Rosemary

By smmthill

Ingredients

• 4 T (1/2 stick) butter
• 2 c chopped onions
• 1/2 c diced carrot
• 1/2 c diced celery
• 7 1/2 c frozen corn kernels, thawed, drained
• 1 t dried rosemary
• 1/4 t cayenne pepper
• 6 c chicken stock or canned low-salt chicken broth
• 1 c half and half
• 1 red bell pepper, chopped

Details

Servings 10

Preparation

Step 1

Melt 3 T butter in heavy large pot over med-high heat. Add onions, carrot and celery and sauté 3 min. Add 5 1/2 c corn, rosemary and cayenne and sauté 2 min. Add stock and bring to boil. Reduce heat to med-low and simmer uncovered until veggies are tender and liquid is slightly reduced, about 30 min.
Working in batches, puree soup in blender. Return soup to pot. Mix in half and half and remaining 2 c corn. Season to taste with salt and pepper.
Melt remaining 1 T butter in heavy large skillet over med-high heat. Add bell pepper and sauté until almost tender, about 5 min. Stir bell pepper into soup. Bring to simmer, ladle, serve.