Fresh Corn and Red Pepper Bisque

• 2 teaspoons olive oil, extra-virgin
• 1 cup sweet vidalia onions
• 3 cups corn fresh, about 6 ears
• 2 cloves garlic minced
• 4 cups stock vegetable or chicken, reduced-sodium
• 1/4 teaspoon salt
• 1 x black pepper freshly ground to taste
• 1/4 cup sour cream, light
• 1 tablespoon cornmeal yellow
• 1 cup sweet red bell peppers diced, about 1 small
• 1 each scallions, spring or green onions white and pale green part, thinly sliced
• 2 tablespoons cilantro finely chopped
• 1 x red hot pepper sauce to taste
• 1 each limes cut into wedges

1. Heat oil in a large heavy saucepan over medium heat.
2. Add onion and cook, stirring often, until lightly browned, 6 to 7 minutes.
3. Add corn and garlic; cook, stirring often, until the corn is lightly browned, about 5 minutes.
4. Add broth and simmer until the corn is tender, 12 to 15 minutes.
5. Stir in salt and pepper.
6. Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender or food processor.
7. Add sour cream and 1/2 cup cooking liquid and process until the mixture is smooth, about 2 minutes.
8. (Use caution when pureeing hot liquids.)
9. Return the puree to the pan.
10. Whisk in cornmeal; bring the soup to a boil over medium-high heat and cook, whisking constantly, until it thickens.
11. Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through.
12. Serve with lime wedges.

olive oil, sweet vidalia onions, corn fresh, garlic, chicken, salt, black pepper, sour cream, cornmeal yellow, sweet red bell peppers, scallions, cilantro, red hot pepper sauce

Taken from recipeland.com/recipe/v/fresh-corn-red-pepper-bisque-49800 (may not work)