Roasted Corn Bisque
Escalantes copycat recipe
Nutrition Facts
12
324.59
160.49
18.29g
28.15%
10.10g
50.50%
94.67mg
31.56%
706.51mg
29.44%
224.38mg
6.41%
22.82g
7.61%
2.07g
8.26%
10.39g
14.44g
28.87%
20.04%
40.09%
6.60%
3.38%
0.39%
2.29%
2.92%
3.41%
20.23%
5.66%
7.69%
1.75%
1.67%
10.38%
3.19%
3.51%
17.49%
2.17%
2.42%
Step 1
- 1 tbsp Vegetable Oil
- 1 can Corn, drained
Step 2
- 1 Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 1 c Celery, diced
- 2 tbsp Unsalted Butter
- 1 tbsp Garlic, minced
Step 3
- 3/4 c Sherry
- 2 tbsp Tomato Paste
Step 4
- 2 c Chicken Broth
- 2 c Heavy Cream
- 1 can Tomatoes, drained
- 2 cans Creamed Corn
- 1/4 c Cilantro, chopped
- 4 slices Bacon, cooked & crumbled
- 1 can Green Chilies, drained
- 1 can Jalapeños, drained
Step 5
- Cook the corn in a frying pan on the stove in 1 tbsp of oil over high heat for about 10 minutes, stirring occasionally. It will burn a bit, but this gives the roasted corn flavor. Alternately, use leftover corn that has been grilled. Set aside until step 4.
- In a large stock pot, melt the butter and then add the onion, bell pepper, and celery. Sauté for about 10 minutes, then add the garlic and sauté for one more minute.
- Add the sherry and tomato paste. Stir. Cook for 10 minutes to reduce.
- Add the broth, heavy cream, tomatoes, the corn from step 1, creamed corn, cilantro, bacon, green chilies, and jalapeños. Bring to a boil, then simmer for at least an hour.
- Use an immersion blender to blend the soup a bit (note: this is an idea for next time. it hasn't been done yet). Shred the pre-cooked chicken or dice into 1cm cubes. Add the chicken to the soup.