I am such a sucker for soup! I love it all year round. For me, soup is such a comfort food. When I saw this on Elly's blog, I knew I would have to make it and it definitely graced the top of my Must Make Immediately list right away. It sounded so interesting and different from any other soup that I've made. Let me tell you - I was not disappointed! This soup is so full of flavor you won't know what hit you! The peppers and corn work beautifully together, creating a smoky and slightly sweet flavor. The corn flour adds a very interesting and rich texture, as well.
I definitely ate this until it was gone, only sharing one bowl with James. (Hey! He was working!)
Corn & Pepper Bisque
adapted from Elly Says Opa!
1 1/2 tbsp. butter
1 small onion, diced
1 green pepper, diced
1 small jalapeño, diced with seeds and ribs removed
3 cloves garlic, minced or pressed
2 4 oz. cans green chiles
1 7 oz can salsa verde
1 14 oz. diced tomatoes, drained with liquid reserved
1 tsp. ground cumin
1/2 tsp. oregano
1/2 tsp. chili powder
salt and pepper
2 cups corn, divided
4 cups chicken or vegetable broth
1/4 cup masa harina (corn flour)
3/4 cup half & half or cream
1. In a large stock pot or Dutch oven, melt the butter over medium heat.
2. Add the onions, green pepper, and jalapeno and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, 15-30 second.
3. Stir in green chilis, salsa verde, and tomatoes without liquid. Stir to combine. Add cumin, organo, chili powder, and salt & pepper to taste. Cover and cook for about 5 minutes. Stir in 1 1/2 cups of the corn.
4. Carefully transfer the mixture to the bowl of a food processor or a blender. Process until smooth, in batches if necessary.
5. Return mixture to pot and turn heat to medium high. Whisk the masa harina into the stock. Add the stock and flour to the mixture, along with the remaining corn. Simmer for at least 15 minutes and season to taste. Add reserved tomato liquid if necessary. Stir in half & half or cream and heat through before serving.