Sweet Corn Bisque | PCC Natural Markets

Sweet Corn Bisque

Serves: 6

Yield: About 1 quart

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Preparation

Cut the kernels from the ears of corn (don’t cut too deeply). With the back of your knife, scrape down the ears to collect all the juice and flesh left on the cob. Place the kernels and all of their juice in a bowl and set aside.

In a soup pot or saucepan, melt the butter over medium heat and sauté the shallots and thyme for 4 to 5 minutes until the shallots are very tender. Add the flour and cook for 2 minutes more. Pour in the cream and the bowl of corn and bring to a simmer. Cook gently for 5 to 6 minutes. Season with salt and pepper.

Each serving: 390 cal, 36g fat (22g sat), 125mg chol, 80mg sodium, 16g carb, 1g fiber, 4g protein

Recipe by Lynne Vea, PCC Chef

More about: corn, cream

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login