Corn And Tomato Bisque

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 large jalapeno
• 1 tablespoon sherry wine vinegar
• 1/2 teaspoon sugar
• 2 tablespoons unsalted butter
• 1/2 vidalia onion, finely chopped (about 1 cup)
• 3 cups frozen corn kernels or 1 lb fresh corn kernels
• 1 garlic clove, minced
• 4 cups chicken stock or 4 cups low sodium chicken broth
• salt & freshly ground black pepper
• 2 tablespoons creme fraiche
• 8 frozen plum tomatoes, halves coarsely chopped or 4 fresh plum tomatoes, peeled, halved lengthwise, seeded and coarsely chopped
• 1 scallion, thinly sliced
• 1 tablespoon finely chopped cilantro, plus more for garnish

Recipe

• 1 roast the jalapeño on a skewer directly over a gas flame or in a pan under the broiler, turning, until charred all over.
• 2 transfer the jalapeño to a bowl, cover with plastic wrap and let steam for 10 minutes.
• 3 peel, core, seed and finely chop the jalapeño.
• 4 in a small bowl, combine the jalapeño with the vinegar and sugar and stir until the sugar dissolves.
• 5 melt the butter in a large, heavy saucepan.
• 6 add the onion and cook over moderately high heat, stirring, until lightly browned, 6 to 7 minutes.
• 7 add the corn and garlic and cook, stirring, until the corn is lightly browned, about 5 minutes.
• 8 add the stock and simmer until the corn is tender, about 15 minutes.
• 9 season with salt and pepper.
• 10 using a slotted spoon, transfer 1 1/2 cups of the corn to a blender, add the creme fraiche and 1/2 cup of the cooking liquid and puree until smooth, about 2 minutes.
• 11 return the puree to the soup.
• 12 add the tomatoes, scallion and 1 tablespoon of cilantro to the soup and cook until heated through.
• 13 ladle the soup into 4 shallow bowls, garnish with cilantro, jalapeño and a drizzle of the chile vinegar.
• 14 serve hot.
• 15 make ahead: the soup can be prepared through step 3 and refrigerated for up to 2 days.
• 16 reheat before proceeding.