Corn And Tomato Bisque

• 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

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.

jalapeno, sherry vinegar, sugar, unsalted butter, vidalia onion, frozen corn, garlic, chicken stock, salt, creme fraiche, tomato halves, scallion, cilantro

Taken from www.myrecipes.com/recipe/corn-tomato-bisque (may not work)