Fresh Corn And Red Pepper Bisque Food

CORN, ROASTED RED PEPPER AND CILANTRO SALAD

Steps:

• For the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
• For the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate. May be made up to 1 day in advance and stored in a covered container in the fridge until ready to serve.
• Make it a Meal: Add some grilled shrimp to this salad for a quick and easy one-bowl meal ready in just about 10 minutes.

CORN AND BELL PEPPER CHOWDER

Steps:

• Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; sauté 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.

ROASTED RED PEPPER BISQUE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds; set peppers aside., In a large saucepan, saute onion in butter until tender; cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers; cover and process until smooth. Return to the pan. , Stir in cream and remaining broth; heat through (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese.

FRESH CORN AND RED PEPPER BISQUE

Steps:

• Heat oil in a large heavy saucepan over medium heat.
• Add onion and cook, stirring often, until lightly browned, 6 to 7 minutes.
• Add corn and garlic; cook, stirring often, until the corn is lightly browned, about 5 minutes.
• Add broth and simmer until the corn is tender, 12 to 15 minutes.
• Stir in salt and pepper.
• Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender or food processor.
• Add sour cream and 1/2 cup cooking liquid and process until the mixture is smooth, about 2 minutes.
• Return the puree to the pan.
• Whisk in cornmeal; bring the soup to a boil over medium-high heat, whisking constantly, until it thickens.
• Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through.
• Serve with lime wedges.
• *Cover and refrigerate for up to 2 days.

SWEET CORN CHOWDER WITH SHRIMP AND RED PEPPERS

Steps:

• Heat the oil for 1 minutes in a large saucepan over moderate heat.
• Add the onion and saute, stirring until limp, about 5 minutes.
• Add the potato, bay leaf, marjoram, nutmeg and stock and bring to a boil.
• Lower the heat to moderate, cover and cook at a gentle boil until the potato is just tender, about 10 minutes.
• Add the cream style corn, corn kernels, milk and black pepper.
• Heat to moderate, add the red peppers and shrimp and boil gently, uncovered, until the shrimp are just cooked through, about 3 minutes.
• Remove the bay leaf.

CHICKEN CORN CHOWDER WITH ROASTED RED PEPPERS

Steps:

• In a dutch over, fry bacon crisp.
• Remove from dutch oven, crumble bacon and set aside.
• Pour off bacon fat, add 1 TBS vegetable oil, saute onions, celery and garlic over low/medium heat for 3 or 4 minutes.
• Onions and Celery should still have some crunch.
• Add 4 cups of chicken stock, bay leaf, parsley, sage and diced potatoes.
• Simmer low until potatoes are just tender and Remove bay leaf.
• Add Chicken,corn, bacon, cayenne and roasted red pepper.
• Bring back to a simmer and remove from heat.
• Stir the half and half.
• Add Salt and Pepper to Taste.
• Return to heat to warm, do not boil, stir in butter and it's ready to serve.
• Hint: We cook chicken leg quarters (as we think dark meat works best in this recipe) in a crock pot until tender.
• We pull off the meat to use in chowder.
• We defat this stock to use as part of the chicken stock needed for the chowder.

FRESH CORN AND RED-PEPPER BLINI

Steps:

• Combine the yeast with the lukewarm water and sugar in a small bowl.
• Bring the cream to a boil in a small saucepan. Add to the cornmeal and whisk until smooth. Place over ice and continue beating until lukewarm. Combine the yeast mixture with the cornmeal and leave the batter to ferment in a warm, draft-free area for two hours. (The mixture may be refrigerated overnight at this point.)
• When ready to serve, beat the eggs until light. Sift together the flour, salt and baking powder, and stir into the eggs. Add the sour cream and mix until smooth. Combine with the cornmeal mixture (if the batter has been refrigerated and is stiff, place it over simmering water and stir until soft) and beat hard for two minutes. Mix in the corn and red pepper.
• Heat the griddle or skillet until hot. Grease with a small amount of clarified butter. Ladle tablespoons of batter onto the griddle. Cook for one minute on the first side until lightly colored, flip and continue cooking for another 30 seconds.
• To serve, place three pancakes on a warmed plate with a dollop of creme fraiche and a half-teaspoon each of Sevruga and salmon caviar per person. Or place one or two slices of Norwegian or Scotch salmon, along with a dollop of creme fraiche, on each pile of blini.

CORN 'N' RED PEPPER MEDLEY

Steps:

• In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.

SOUTHWESTERN CORN AND RED PEPPER CHOWDER

Steps:

• In medium saucepan, bring potatoes, cream and bullion to a simmer over medium heat until tender.
• In large stock pot, fry bacon until crisp.
• Remove bacon, save drippings.
• Saute onions in 2 Tablespoons bacon fat (or oil) over medium heat until soft.
• Add peppers and cook until tender, about 3 minutes.
• Stir in salt, thyme, white pepper, poultry seasoning and coriander.
• Add milk and heat gently, do not boil.
• Add potato mixture to stock pot, stir and bring to simmer.
• Thicken with cooled butter-flour mixture.
• Stir well.
• Simmer lightly to obtain a gloss.
• Add corn and heat thoroughly.
• Sprinkle bacon bits on top before serving.

CORN BISQUE WITH RED BELL PEPPER AND ROSEMARY

Steps:

• Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add onions, carrot and celery and sauté 3 minutes. Add 5 1/2 cups corn, rosemary and cayenne and sauté 2 minutes. Add stock and bring to boil. Reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 30 minutes.
• Working in batches, purée soup in blender. Return soup to pot. Mix in half and half and remaining 2 cups corn. Season to taste with salt and pepper.
• Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat. Add bell pepper and sauté until almost tender, about 5 minutes. Stir bell pepper into soup. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Bring soup to simmer. Ladle into bowls and serve.

CORN BISQUE WITH RED BELL PEPPER AND ROSEMARY

Steps:

• Melt 3 tablespoons butter in heavy large pot over medium-high heat.
• Add onions, carrot and celery and sauté 3 minutes.
• Add 5 1/2 cups corn, rosemary and cayenne and sauté 2 minutes.
• Add stock and bring to boil.
• Reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 30 minutes.
• Working in batches, purée soup in blender.
• Return soup to pot.
• Mix in half and half and remaining 2 cups corn.
• Season to taste with salt and pepper.
• Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat.
• Add bell pepper and sauté until almost tender, about 5 minutes.
• Stir bell pepper into soup.
• (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer.
• Ladle into bowls and serve.

CORN AND RED PEPPER CHOWDER

Steps:

• In a large pot, melt butter over medium heat. Saute celery, garlic, onion, red pepper, 3/4 tsp (3 mL) salt and 1/4 tsp (1 mL) pepper for about 5 min or until onions are softened. Stir in broth, potatoes, corn and 2 cups (500 mL) water; bring to a boil over high heat. Reduce heat, cover and simmer for about 10 min or until potatoes are almost tender.
• Increase heat to medium. Whisk flour into cream and gradually stir into pot. Simmer, uncovered, stirring often, for about 5 min or until slightly thickened (do not let boil). Season to taste with salt and pepper Ladle into warmed bowls and sprinkle with basil.

CREAMY CORN SOUP WITH RED BELL PEPPER

Steps:

• Melt butter in heavy large pot over medium-high heat. Add bell pepper, onion and garlic; sauté until onion is tender, about 5 minutes. Add tomatoes with juices to pot; cook 2 minutes. Combine 2 cups water and chipotle chilies in blender and puree. Mix puree and cream-style corn into vegetables in pot. Bring soup to boil. Reduce heat to medium and simmer 15 minutes, stirring occasionally. Add frozen corn, cream and oregano; simmer 5 minutes. Garnish with cilantro, if desired.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

CORN AND PEPPER CHOWDER

Steps:

• In a saucepan, saute onion and red pepper in oil until tender. Stir in flour and cumin until blended. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, bouillon, salt and pepper. Cover and cook for 10 minutes or until potatoes are tender. , Add corn and milk. Cook, uncovered, 5 minutes longer or until heated through. Garnish with cilantro.