Best 3 Sweet Potato Corn And JalapeÑo Bisque Recipes
Indulge in a culinary journey with our tantalizing Sweet Potato, Corn, and Jalapeño Bisque recipe, a symphony of flavors that will warm your soul. This delectable soup is a harmonious blend of sweet potatoes, corn, and a touch of jalapeño, creating a delightful balance of flavors. With its creamy texture and vibrant colors, this bisque is a feast for both the eyes and the palate. It's not only delicious but also a powerhouse of nutrients, providing essential vitamins and minerals.
The recipe collection also includes variations to cater to different dietary preferences. For a vegan delight, try the Vegan Sweet Potato Bisque, a creamy and flavorful soup made with coconut milk and vegetable broth. If you prefer a comforting classic, the Creamy Corn Chowder is a hearty and satisfying choice, bursting with the goodness of corn, potatoes, and bacon. And for those who enjoy a hint of spice, the Jalapeño Popper Soup is a delightful treat, featuring a blend of jalapeños, cream cheese, and cheddar cheese.
Whether you're seeking a cozy meal on a chilly day or a flavorful addition to your dinner table, these recipes are sure to impress. Join us on this culinary adventure and discover the irresistible charm of sweet potatoes, corn, and jalapeños in soup form.
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, unblemished sweet potatoes with smooth, orange skin.
- Roast the sweet potatoes: Roasting the sweet potatoes intensifies their flavor and makes them easier to blend.
- Don't overcrowd the pot: When cooking the soup, don't overcrowd the pot or the vegetables won't cook evenly.
- Use a good quality vegetable broth: The broth is the base of the soup, so use a good quality broth that you enjoy the flavor of.
- Season to taste: Don't be afraid to season the soup to taste. Add more salt, pepper, or cumin as needed.
- Garnish with fresh herbs: Before serving, garnish the soup with fresh herbs like cilantro or parsley for an extra pop of flavor.
Conclusion:
Sweet potato, corn, and jalapeño bisque is a delicious and easy-to-make soup that is perfect for a fall or winter meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. Whether you like it spicy or mild, this soup is sure to please everyone at your table.
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