Best 3 Sweet Potato Corn And Jalapeño Bisque Recipes
Sweet potato corn and jalapeño bisque is a delightful soup that combines the natural sweetness of roasted sweet potatoes with the subtle spiciness of jalapeño peppers, topped with crispy corn kernels and crumbled bacon. Comforting, flavorful, and packed with vibrant colors, this creamy bisque offers a delightful balance of sweet, savory, and spicy flavors in every sip. Its velvety texture and rich aroma make it a perfect dish for cozy gatherings or as a starter for a special dinner. With its vibrant colors and enticing flavors, sweet potato corn and jalapeño bisque is a culinary journey that tantalizes the taste buds and warms the soul.
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 sweet potatoes that are firm and free of blemishes. Avoid any potatoes that have soft spots or signs of sprouting.
- Roast the sweet potatoes before adding them to the soup: Roasting the sweet potatoes intensifies their natural sweetness and gives them a slightly smoky flavor.
- Use fresh corn kernels: Fresh corn kernels add a sweet and juicy flavor to the soup. If you don't have fresh corn kernels, you can use frozen or canned corn.
- Don't overcook the vegetables: The vegetables should be cooked until they are tender but still retain their vibrant color and texture.
- Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lime juice or a dollop of sour cream for extra flavor.
Conclusion:
This sweet potato, corn, and jalapeño bisque is a delicious and nutritious soup that is perfect for a chilly day. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, sweet and savory flavor, and pop of heat from the jalapeños, this soup is sure to be a hit with everyone who tries it.
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