Roasted Red Pepper Bisque with White Sweet Corn Salsa | PCC Natural Markets

Roasted Red Pepper Bisque with White Sweet Corn Salsa

Serves: 4

Your rating: None (3 votes)

These ingredients are:
egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This bright soup is inspired by the cuisine of Mexico; it bursts with late summer flavor. Roasting the chiles and peppers concentrates their sweetness and gives them a rich, silky texture. Contrast the smooth bisque with the crunch and spark of White Sweet Corn Salsa and you have a truly beautiful meal!


For the bisque

For white sweet corn salsa


To make the bisque

Roast the chiles and peppers over an outdoor grill, an open gas flame or under your broiler, turning occasionally, until blackened. Place in a bowl and cover for 15 minutes. Cut the ends off the chiles and cut them in half lengthwise. Scrape the seeds out and then turn them over and scrape off as much of the blackened peel as you can. (It won't hurt anyone's feelings if a little peel remains!) Chop them coarsely. Reserve and dice about 2 tablespoons of each kind of pepper for the salsa.

Puree the onion, garlic, chiles and tomatoes together in a food processor. In a heavy pot, heat the oil over medium heat and cook the puree, stirring constantly to prevent sticking, for 2 to 3 minutes. Add the enchilada sauce and the broth and bring to a boil. Reduce the heat and simmer for 5 to 6 minutes. Stir in the lime and cilantro. Season with the hot sauce, salt and pepper. Drizzle with sour cream and garnish with White Sweet Corn Salsa.

To make White Sweet Corn Salsa

Blanch the corn in boiling salted water for 1 minute. Let cool and remove the kernels from the husk. Combine with the rest of the ingredients.

Each serving: 304 cal, 18.6g fat (3.9g sat), 6mg chol, 1495mg sodium, 28.9g carb, 6.5g fiber, 7.4g protein

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on August 28, 2010.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: bell peppers, chiles, corn, salsa, soup, sweet peppers, tomatoes


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