Best 3 Sweet Potato Corn And Jalapeño Bisque Recipes
Indulge in a symphony of flavors with our tantalizing Sweet Potato, Corn, and Jalapeño Bisque. This creamy and hearty soup is a delightful fusion of sweet, savory, and spicy notes, sure to warm your soul on a chilly day. With its vibrant orange hue and an irresistible aroma, this bisque is a feast for the eyes and the palate. Also, discover variations of this classic recipe, including a Vegan Sweet Potato Corn Chowder, a smoky Chipotle Sweet Potato Soup, and a zesty Mexican Street Corn Bisque. Each recipe offers a unique twist on the traditional bisque, catering to diverse culinary preferences. Whether you're a fan of bold flavors or prefer a milder touch, these recipes have something for everyone. So, embark on a culinary journey and let your taste buds dance with delight as you explore the delectable world of sweet potato bisques.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET POTATO, CORN AND JALAPEñO BISQUE
Provided by Kim Severson
Categories dinner, easy, lunch, quick, one pot, soups and stews, appetizer, main course
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and sauté until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
- Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender or a food processor, purée contents of pot, in batches if necessary, until smooth.
- Reheat soup, stirring in jalapeño, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasonings and serve, topped with scallions.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 638 milligrams, Sugar 12 grams
SWEET POTATO, CORN AND JALAPENO BISQUE
This recipe was published in the New York Times today. It's a New Orleans recipe that was salvaged from Hurricane Katrina, originally published in the Times-Picayune. It was Judy Laine's recipe, a hurricane survivor whose home was flooded with 10 feet of water and who broke both legs during the storm. It's comforting and very inexpensive. Some bisques are vegetarian, but most all have cream. This doesn't, so I'm not sure why it's called a bisque. It's sweet and hot at the same time. I recommend you use less cayenne and jalapeno if you prefer less spicy. Molasses gives it an appealing and distinctive taste, though I'm sure you could use other sweeteners if you don't have any.
Provided by Kumquat the Cats fr
Categories Yam/Sweet Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and saute until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
- Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender, regular blender or food processor, puree contents of pot, carefully and in batches if necessary, until smooth.
- Reheat soup, stirring in jalapeno, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasoning and serve, topped with scallions.
SWEET POTATO, CORN AND JALAPEÑO BISQUE
Steps:
- 1. In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and sauté until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil. 2. Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender or a food processor, purée contents of pot, in batches if necessary, until smooth. 3. Reheat soup, stirring in jalapeño, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasonings and serve, topped with scallions.
Tips:
- Choose the right sweet potatoes: Look for firm, blemish-free sweet potatoes with smooth skin. Avoid any that are soft or have cracks or bruises.
- Roast the sweet potatoes before using them in the bisque: Roasting the sweet potatoes intensifies their flavor and makes them easier to blend into a smooth puree.
- Use a good quality vegetable broth: The vegetable broth is a key ingredient in this bisque, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich, flavorful taste.
- Don't overcrowd the pan when cooking the vegetables: If you overcrowd the pan, the vegetables will steam instead of sautéing, which will result in a soggy bisque.
- Season the bisque to taste: Add salt, pepper, and other seasonings to taste until the bisque reaches your desired flavor.
- Garnish the bisque before serving: A few dollops of sour cream, a sprinkle of chopped fresh cilantro or parsley, or a drizzle of olive oil can help to take your bisque to the next level.
Conclusion:
This sweet potato, corn, and jalapeño bisque is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a warming and flavorful soup, give this bisque a try. You won't be disappointed!
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