Appetizers / Soups / Salads

Corn Bisque with Rosemary and Red Pepper is for Soup.

Corn Bisque with Rosemary and Red Pepper takes 30 minutes to prepare.

Corn Bisque with Rosemary and Red Pepper takes 45 minutes to cook.

Corn Bisque with Rosemary and Red Pepper makes 10 servings.

The ingredients for Corn Bisque with Rosemary and Red Pepper are:

1 Cup - Fat Free 1/2 and 1/2
6 Cups Imagine No Chicken Broth
7.5 cups Frozen Corn
1/2 Cup chopped Celery
1/2 Cup chopped Carrot
1 Red Pepper
4 TBS Margarine (I used Earth Balance)

Here is how you make Corn Bisque with Rosemary and Red Pepper:

Melt 3 tablespoons margarine in heavy large pot over medium-high heat. Add onions, carrot and celery and saut’e 3 minutes. Add 5 1/2 cups corn, rosemary and cayenne and saut’e 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, pur’ee soup in blender. Return soup to pot. Mix in non-dairy milk substitute and remaining 2 cups corn. Season to taste with salt and pepper. Melt remaining 1 tablespoon margarine in heavy large skillet over medium-high heat. Add bell pepper and saut’e 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. Serves 10 almost 10oz servings or 12 - 1 cup servings.Number of Servings: 10Recipe submitted by SparkPeople user EMAOFTHREE.

The nutritional information for Corn Bisque with Rosemary and Red Pepper is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 201.5

• Total Fat: 5.5 g
• Cholesterol: 0.0 mg
• Sodium: 355.0 mg
• Total Carbs: 36.9 g
• Dietary Fiber: 4.5 g
• Protein: 6.0 g

The dietary needs meet for Corn Bisque with Rosemary and Red Pepper is Vegetarian