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.