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Curried Corn Bisque

Curried Corn Bisque
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Frozen vegetables are perfect for making soups and we particularly like the fresh flavor of frozen corn. This thick, satisfying soup gets a spicy kick from curry powder and hot sauce, but it's still on the mild side - add more hot sauce to turn the heat up as much as you like. Serve with a squeeze of lime or a dollop of plain yogurt and chopped scallions.

Prep: 25 minutes | Total Time: 25 minutes
  • 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
  • 1 cup
    “lite” coconut milk, (see Ingredient note)
  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 Make Curried Sweet Pea Bisque by substituting frozen peas for the corn.


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

Makes: 8 servings, 1 cup each
  • Calories136
  • Fat4 g
    • Saturated fat2 g
  • Cholesterol0 g
  • Carbohydrates24 g
    • Dietary fiber3 g
  • Protein4 g
  • Sodium226 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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