Corn Bisque With Red Bell Pepper And Rosemary

This simple and delicious starter gets a hint of spiciness from cayenne pepper. From bon appetite, 1998.

Melt 3 tablespoons butter in heavy large pot over medium-high heat.

Add onions , carrot and celery and saut 3 minutes.

Add 5 1 / 2 cups corn , rosemary and cayenne and saut 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 , pure soup in blender.

Return soup to pot.

Mix in half and half and remaining 2 cups corn.

Season to taste with salt and pepper.

Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat.

Add bell pepper and saut until almost tender , about 5 minutes.

Stir bell pepper into soup.

Bring soup to simmer.

Ladle into bowls and serve.

butter, onions, carrot, celery, frozen corn kernels, dried rosemary, cayenne pepper, chicken stock, half-and-half, red bell pepper