Green-Chili and Corn Bisque

Total Time
25 minutes
Rating
4(14)
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Ingredients

Yield:8 servings
  • 6tablespoons butter
  • 1small onion, peeled and minced
  • 3large roasted poblano chilies, peeled, seeded and chopped
  • 2stems fresh basil
  • 2stems fresh marjoram
  • 3½cups fresh corn
  • ½teaspoon sugar
  • 2cups water
  • 16large oysters, shucked, juice reserved
  • ½pound wild mushroooms (chanterelle or oyster)
  • ¼cup minced chives
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

269 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 17 grams protein; 178 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 2 tablespoons butter in a large skillet until hot; add onions and cook slowly over low heat until translucent, about 5 minutes. Add chilies, basil and marjoram, and continue cooking 5 minutes longer, stirring occasionally. Add corn and stir. Add sugar and water, increase heat and bring liquid to a simmer. Add oyster juice, remove herbs and cool.

  2. Step 2

    Pour corn mixture into a blender or food processor and puree until smooth, adding more water if too thick. Pass the soup though a fine mesh strainer into a pot over low heat and keep warm.

  3. Step 3

    In a saute pan, heat 2 tablespoons butter over medium heat. Add mushrooms and saute until lightly browned, about 5 minutes; set aside. In another saute pan over medium heat, warm the remaining 2 tablespoons butter. Add oysters and cook until barely warm, about 3 minutes. Pour any remaining oyster juice into the soup pot.

  4. Step 4

    Pour the soup into 8 warm bowls, arrange oysters and mushrooms in the center of each and garnish with chives.

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Credits

Adapted from Mark Miller

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