Corn Bisque with Rosemary & Red Pepper

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Nutritional Info
  • 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

View full nutritional breakdown of Corn Bisque with Rosemary & Red Pepper calories by ingredient
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Great starter... SO CREAMY!! Great starter... SO CREAMY!!
Number of Servings: 10


    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)


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: 10

Recipe submitted by SparkPeople user EMAOFTHREE.

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