Best 3 Sweet Potato Corn And Jalapeno Bisque Recipes
Indulge in a symphony of flavors with our versatile Sweet Potato, Corn, and Jalapeno Bisque. This delectable soup offers a harmonious balance of sweet, savory, and spicy notes, catering to a wide range of palates. Crafted with wholesome ingredients like roasted sweet potatoes, sweet corn, and a touch of jalapeno, this bisque delivers a velvety texture and vibrant color. Whether you prefer a creamy indulgence or a lighter, broth-based version, we've got you covered with two variations to suit your taste. Additionally, explore our collection of delectable bread recipes to perfectly complement your bisque. From classic dinner rolls and crusty baguettes to flavorful cornbread and savory scones, these accompaniments will elevate your dining experience.
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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 firm and ripe sweet potatoes for a smooth and creamy bisque.
- Use fresh corn kernels for the best flavor. If using frozen corn, thaw and drain it before using.
- Roast the sweet potatoes and corn before adding them to the soup. This will enhance their flavor and give the soup a more complex taste.
- Don't be afraid to adjust the amount of jalapeno pepper to your liking. If you want a milder soup, use less jalapeno. If you want a spicier soup, use more.
- Serve the soup with a dollop of sour cream, crumbled bacon, or chopped cilantro for added flavor and texture.
Conclusion:
This sweet potato, corn, and jalapeno bisque is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover sweet potatoes and corn. The soup is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, this soup is sure to please everyone at your table.
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