Spicy Corn and Pepper Bisque
We try our best to cook and eat seasonally in the Swoon Kitchen. We search out local produce and artisan products, and love wandering through the stalls of farmer’s markets, but there are times when I cheat. For weeks now I’ve been thinking about a creamy soup with sweet corn and spicy peppers; something warm and bright to distract from the dreary, cold winter days we’ve been having lately. Woefully months away from fresh corn season, I turned to a big bag of frozen, sweet white and yellow kernels, stashed away in the freezer for just such emergencies.
The spicy, flavorful Corn and Pepper Bisque that resulted was exactly what I was looking for. A creamy, satisfying recipe that embodies the long, hot days of late summer, this soup also comes together in less than half an hour, making it a great weeknight dinner dish.
A quick, flavorful corn and pepper bisque.
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 2 medium yellow onions, diced
- 2 large yellow or red bell peppers, seeded and diced
- 2–3 jalapeños, seeded and finely chopped
- 2 tbsp fresh garlic, minced
- 2 tsp kosher salt
- 1 tsp freshly-ground black pepper
- 2 tbsp hot sauce (such as Tobasco)
- 4 cups fresh or frozen sweet corn kernels
- 4 cups vegetable stock
- 6 tbsp goat cheese, crumbled
- 2 cups half-and-half
- Heat the olive oil and butter in a large stockpot over medium heat until melted and shimmering. Add the onion, pepper, jalapeño, and garlic and stir to combine. Season with the salt and pepper. Cook, stirring occasionally, for 3-4 minutes until the vegetables begin to soften. Add the corn and the hot sauce, and cook for an additional 2-3 minutes until the vegetables are just translucent.
- Add the stock, cover, and let come to a simmer, then turn the heat down to low and cook for 2-3 minutes. Remove from the heat and using an immersion blender, blend the soup until smooth. Return the pot to the burner and stir in the goat cheese and half-and-half. Serve warm with crispy bread.