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Corn and Tomato Bisque



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Corn and Tomato Bisque

Food & Wine Archives

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Wine Recommendation: Sweet, succulent corn has a particular affinity
for a creamy-textured Chardonnay. Pick a lighter example, such as the
1998 Argyle Willamette Valley from Oregon or the 1998 Waterbrook
from Washington State.

Servings: 4

1 large jalapeño
1 tablespoon sherry vinegar
1/2 teaspoon sugar
2 tablespoons unsalted butter
1/2 Vidalia onion, finely chopped
(about 1 cup)
3 cups frozen corn kernels or
1 pound fresh corn kernels
1 large garlic clove, minced
4 cups chicken stock or canned
low-sodium broth
Salt and freshly ground pepper
2 tablespoons crème fraîche
8 frozen plum tomato halves,
coarsely chopped, or
4 fresh plum tomatoes - peeled, halved
lengthwise, seeded and coarsely chopped
1 scallion, thinly sliced
1 tablespoon finely chopped cilantro,
plus more for garnish

Make Ahead: The soup can be prepared through Step 3
and refrigerated for up to 2 days. Reheat before proceeding.

1. Roast the jalapeño on a skewer directly over a gas flame or in a pan
under the broiler, turning, until charred all over. Transfer the jalapeño
to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel,
core, seed and finely chop the jalapeño. In a small bowl, combine the
jalapeño with the vinegar and sugar and stir until the sugar dissolves.
2. Melt the butter in a large, heavy saucepan. Add the onion and cook
over moderately high heat, stirring, until lightly browned, 6 to 7 min-
utes. Add the corn and garlic and cook, stirring, until the corn is lightly
browned, about 5 minutes. Add the stock and simmer until the corn is
tender, about 15 minutes. Season with salt and pepper.
3. Using a slotted spoon, transfer 1 1/2 cups of the corn to a blender,
add the crème fraîche and 1/2 cup of the cooking liquid and purée
until smooth, about 2 minutes. Return the
purée to the soup.
4. Add the tomatoes, scallion and 1 tablespoon of cilantro to the soup
and cook until heated through.
5. Ladle the soup into 4 shallow bowls, garnish with cilantro, the
jalapeño and a drizzle of the chile vinegar. Serve hot.
- Grace Parisi

Featured Archive Recipes:
Corn Chowder: The All-American Summer Soup
Chef Paul Prudhomme's Corn and Andouille Soup 
White Corn and Roasted Red Pepper Soup
Chef Keegan's Favorite Tomato Bisque
Aromatic Tomato Soup
Wolfgang Puck's Summer Tomato Soup
Tomato Mushroom Bisque
Tuscan Tomato Soup

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