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Corn and Green Chile Bisque
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Corn and Green Chili Bisque

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 jalapeno minced
  • 2 Anaheim peppers minced (or 1 4-oz. can green chilies)
  • 1/2 red bell pepper minced
  • 1/4 large onion diced
  • 2 cloves garlic minced
  • 1 6- oz. can tomato paste
  • 2 tomatillos diced (or 1 28-oz. can tomatillos)
  • 2 Roma tomatoes diced (or 1 14.5-oz. can diced tomatoes)
  • 1 tablespoon sugar
  • 8 cups 10 ears of corn (or frozen)
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 32- oz. vegetable stock
  • 1/4 cup cilantro leaves chopped
  • 8 oz. cream
  • juice of 1 lime

Instructions

  • In a large soup pot, melt the butter and olive oil together over medium heat. Sauté the peppers and onions, about 3 minutes. Stir in the garlic and tomato paste. Add the tomatillos, tomatoes and sugar and sauté for about 3 minutes.
  • Add 6 cups of corn into the pot along with spices. Sauté for 2 minutes. Add the vegetable stock and cilantro. Reduce heat to medium-low and simmer for 30 minutes.
  • After the flavors have married, puree with an immersion blender.
  • Stir in the cream. Stir in the lime juice. Add the remaining 2 cups of corn. Heat for about 5 minutes.
  • To serve, ladle the soup into a bowl and garnish with tortilla strips or a crushed tortilla chip and a cilantro leaf.