Curried Corn Bisque

• 2 teaspoons canola oil
• 1 cup chopped onion
• 1 tablespoon curry powder
• 12 teaspoon hot sauce (to taste)
• 14 teaspoon salt (to taste)
• 14 teaspoon fresh ground pepper
• 2 (16 ounce) packages frozen corn
• 2 cups reduced-sodium chicken broth
• 2 cups water
• 1 cup light coconut milk (see Ingredient note)

1. Heat oil in a large saucepan over medium-high heat.
2. Add onions and cook, stirring occasionally, until soft, about 3 minutes.
3. Add curry powder, hot sauce, salt and pepper and stir to coat the onions.
4. Stir in corn, broth and water; increase the heat to high and bring the mixture to a boil.
5. Remove from the heat and puree in a blender or food processor (in batches, if necessary) into a homogeneous mixture that still has some texture.
6. Pour the soup into a clean pot, add coconut milk and heat through.
7. Serve hot or cold.
8. Serve with a squeeze of lime or a dollop of plain yogurt and chopped scallion.
9. Look for reduced-fat coconut milk (labeled "lite") in the Asian section of your market.
10. Variation Make Curried Sweet Pea Bisque by substituting frozen peas for the corn.
11. Cover and refrigerate for up to 2 days or freeze for up to 2 months.

canola oil, onion, curry powder, hot sauce, salt, ground pepper, corn, chicken broth, water, light coconut milk

Taken from www.food.com/recipe/curried-corn-bisque-207096 (may not work)