Well winter came back in full force this morning – blowing snow, frigid temperatures and wind chills. Welcome to our winter here in Canada! Last week it was sunny and the snow was melting. Crazy country. But cold weather is the perfect time to hunker down and make some soul food, so today I’m sharing a warm-up-your-soul kind of meal!
I stumbled upon this recipe a few weeks ago in my bursting-at-the-seams-recipe binder, and decided to make it for lunch for the kids one snowy afternoon. On a side note…don’t you just love old school recipe boxes…they’re chock full of family favourites. I spend so much time on the internet looking at recipes I almost forgot how much I loved my actual paper recipe book. A few years ago (pre-blog days) my recipe binder was the only way I stored my recipes, now I store them here on my blog. It felt nice to flip through some actual paper…I realized at that moment that I hadn’t done that in a while…which then made me realize that this simple act of looking through my book was an act of simplification which was my New Years goal. I’ve been so rushed over the last few months that I never took the time to just look for a recipe because I wanted to. Make something because I wanted to do, not because of a deadline. Novel idea huh? ;) Simplification feels good.
Anyway, I’m happy to be sharing this recipe with you here today! This Creamy Corn Bisque is a simple and fresh soup that you can have on your table in under 1 hour. Serve it up with some crusty bread and a salad and you’ve got dinner made.
This Creamy Corn Bisque is fresh and delicious!
And you can have it on your table in well under an hour! I love quick and healthy meals!
- 2 tbsp butter
- ½ cup finely chopped onion
- ¼ cup finely diced carrots
- ¼ cup finely chopped celery
- ½ tsp dried thyme
- pinch of red pepper flakes or cayenne pepper
- 1½ tbsp rice flour (or all purpose flour)
- 2½ cups chicken broth (or vegetable broth)
- 2 plus 1 cup corn, canned or frozen
- salt & pepper to taste
- ½ cup heavy cream (see notes)
- 2 tbsp chopped chives for garnish
- In a skillet, melt the butter then add the chopped onion, carrots, celery, thyme and red pepper flakes, then saute until soft.
- Once the vegetables are soft, stir in the rice flour and cook for about 1 minute.
- Then add the chicken broth and 2 cups of the corn, then simmer until the mixture thickens, about 6 minutes.
- Then take the soup and put it into a food processor and puree the soup. The more powerful your blender, the more creamy your soup is.
- Once the soup has been pureed, return it to the pan, then add the remaining 1 cup of corn, plus the ½ cup of heavy cream.
- Simmer until the soup has warmed all the way through.
- Salt & pepper to taste.
- Serve with the chopped chives or green onion for garnish.
- This soup is completely gluten free if you use rice flour instead of all purpose flour.
- And it also makes a great vegetarian meal if you use vegetable broth instead of chicken broth.
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As always, you can tailor the recipe to your liking…you can make this soup more hearty by adding some left over cooked chicken or turkey, or throw in some left over rice or cooked vegetables. Enjoy!
Here are more fresh soups that you might enjoy!
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