Curried Corn Bisque

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 teaspoons canola oil
• 1 cup chopped onion
• 1 tablespoon curry powder
• 1/2 teaspoon hot sauce (to taste)
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon fresh ground pepper
• 2 (16 ounce) packages frozen corn
• 2 cups reduced-sodium chicken broth
• 2 cups water
• 1 cup light coconut milk (see ingredient note)

Recipe

• 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.
• 2 serve with a squeeze of lime or a dollop of plain yogurt and chopped scallion.
• 3 look for reduced-fat coconut milk (labeled "lite") in the asian section of your market. variation make curried sweet pea bisque by substituting frozen peas for the corn.
• 4 cover and refrigerate for up to 2 days or freeze for up to 2 months.