Corn Bisque with red peppers

Posted on October 24, 2014

• 2 T. butter
• 1 c. chopped onion
• ¼ c. diced carrot
• ¼ c. diced celery
• 3 ½ c. corn
• ½ tsp. dried rosemary
• Pinch cayenne pepper
• 3 c. chicken broth
• ½ c. milk
• ½ red pepper, diced

Melt 1 ½ T. of butter in a pot over medium-high heat. Add onions, carrot, and celery and sauté for 3 minutes. Add 2 ½ c. corn, rosemary, and cayenne and sauté for 2 minutes. Add broth and bring to a boil. Reduce heat to medium-low and simmer uncovered until vegetables are tender, about 30 minutes.

Puree soup in blender or use an immersion blender. Mix in milk, and remaining corn. Season with salt and pepper. Melt remaining ½ T. butter in pan and sauté the red pepper until almost tender, about 5 minutes. Stir bell pepper into soup.