Corn And Tomato Bisque

Name: Corn And Tomato Bisque
Ingredients: 1 large jalapeno; 1 tablespoon sherry 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 pound fresh corn kernels; 1 large garlic clove, minced; 4 cups chicken stock or canned low-sodium broth; Salt and freshly ground pepper; 2 tablespoons creme fraiche; 8 frozen plum tomato 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

13 ingredients

6 steps

Ingredients

1 large jalapeno
1 tablespoon sherry 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 pound fresh corn kernels
1 large garlic clove, minced
4 cups chicken stock or canned low-sodium broth
Salt and freshly ground pepper
2 tablespoons creme fraiche
8 frozen plum tomato 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

Directions

1

Roast the jalapeno on a skewer directly over a gas flame or in a pan under the broiler, turning, until charred all over. Transfer the jalapeno to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel, core, seed and finely chop the jalapeno. In a small bowl, combine the jalapeno with the vinegar and sugar and stir until the sugar dissolves.
2

Melt the butter in a large, heavy saucepan. Add the onion and cook over moderately high heat, stirring, until lightly browned, 6 to 7 minutes. Add the corn and garlic and cook, stirring, until the corn is lightly browned, about 5 minutes. Add the stock and simmer until the corn is tender, about 15 minutes. Season with salt and pepper.
3

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. Return the puree to the soup.
4

Add the tomatoes, scallion and 1 tablespoon of cilantro to the soup and cook until heated through. Ladle the soup into 4 shallow bowls, garnish with cilantro, the jalapeno and a drizzle of the chile vinegar. Serve hot.
5

Make Ahead: The soup can be prepared through Step 3 and refrigerated for up to 2 days. Reheat before proceeding.
6

Wine Recommendation: Sweet, succulent corn has a particular affinity for a creamy-textured Chardonnay. Pick a lighter example, such as the 1998 Argyle Willamette Valley from Oregon or the 1998 Waterbrook from Washington State.