Corn Bisque

Nothing compliments a cool and cloudy day like some home-fresh soup. Corn kernels and chopped bell pepps ad texture and color to this bisque recipe.

For this recipe, you will need:

4tbls butter

2 cups chopped onion

1/2 cup diced carrot

1/2 cup diced celery

7 1/2 cups corn kernals (You can use frozen... if you so desire)

1 tsp rosemary

1/4 tsp cayenne pepper

6 cups chx broth

1 cup half and half

1 red bell pepper chopped

To make:

1. Melt 3 tbls butter in a big pot over medium heat. Add onions, carrots, celery and saute for 3 mins. Add 5.5 cups of the corn, rosemary, and cayenne- saute for 2 mins. Add broth and bring to a boil. Reduce heat to low , simmer uncovered for 30 mins.

2.In batches, blend the soup in a blender. Return to pot and add the half and half and the remaining corn kernels. Season with salt and pepper.

3. Melt the remaining butter in a skillet over medium heat. Add chopped bell pepps and saute until almost tender (about 5 mins). Stir the bell peppers into the soup.

4. Bring soup to simmer. Serve.