Recipe: Corn Bisque with Garlic and Chiles (blender)

CORN BISQUE WITH GARLIC AND CHILES

2 tablespoons unsalted butter
1 cup chopped yellow onion
4 cloves garlic, minced
1/2 cup chopped green chiles
1/4 cup diced carrot
1/4 cup diced celery
1/4 cup diced red bell pepper
4 cups fresh or frozen corn kernels, thawed and drained (about 42 ounces)
1/4 teaspoon cayenne pepper
3 cups chicken stock
1/2 cup half-and-half or whole milk
Freshly ground black pepper
Salt

Melt the butter in a large saucepan over medium-high heat. Add onions, garlic, chile, carrot, celery and red bell pepper, and saute for about 3 minutes.

Add 3 cups of the corn and the cayenne pepper, and saute another 2 minutes or so.

Add stock and bring the mixture to a boil. Reduce heat to medium-low and simmer uncovered until vegetables are tender and the liquid is slightly reduced, about 30 minutes.

Working in batches, puree the soup in a blender (or use a stick blender). Return the soup to the pot. Mix in half-and-half and the remaining cup of corn. Season to taste with salt and pepper.

Can be prepared a day ahead. Cover and refrigerate. Reheat before serving.

Serves 4
Source: Gorgeous Garlic by Gwin Grogan Grimes