Curried Corn Bisque
By sunitagt
Calories 136
Fat 4 g
Saturated fat 2 g
Cholesterol 0 g
Carbohydrates 24 g
Dietary fiber 3 g
Protein 4 g
Sodium 226 g
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Ingredients
- 2 teaspoons canola oil
- 1 cup fresh or frozen chopped onions
- 1 tablespoon curry powder
- 1/2 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
- 2 cups reduced-sodium chicken broth
- 2 cups water
- 1 cup “lite” coconut milk
Details
Servings 8
Adapted from webmd.com
Preparation
Step 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.
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