Sunday, December 14, 2014
Curried Corn Bisque
Sometimes, when things get stressful, all you need is a quick, hearty, home made soup to make it all better. This soup takes almost no time at all and is so warm and satisfying. It would be great with fresh summer corn but it is so simple and delicious with frozen corn.
The recipe is adapted from Eating Well magazine. Here's what you need for soup!
1 tablespoon olive oil
1 medium onion, chopped
1 tablespoon curry powder
a few dashes of hot sauce
salt & pepper
900 grams frozen corn
2 cups chicken stock
2 cups water
1 small can light coconut milk
Heat the oil in a large pot and add the onions. Cook about 3 minutes until softened, then add the curry powder, hot sauce, salt and pepper. Cook for about 1 minute.
Add the corn to the curry mixture.
Then add the chicken stock and water and bring to a boil.
Remove from heat and blend with an immersion blender until smooth. You can use a regular blender too.
Believe it or not, that's it! Add a little more hot sauce to taste if you like. This is a true 30-minute meal. You can have it on the table with in minutes of getting home, which can be a lifesaver at this time of year. Keep some frozen corn on hand and you can use this secret weapon any time.