Best 3 Sweet Potato Corn And JalapeÑo Bisque Recipes
Sweet potatoes, corn, and jalapeños come together in this hearty and flavorful bisque. This vibrant and creamy soup is full of sweet, savory, and spicy flavors that will warm you up on a chilly day. The sweetness of the roasted sweet potatoes and corn pairs perfectly with the subtle heat of the jalapeños, while the creamy broth adds a rich and velvety texture. This bisque is easy to make and can be tailored to your own taste preferences, making it a versatile and delicious dish that the whole family will enjoy.
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 and unblemished sweet potatoes. Avoid any that are soft or have bruises.
- Roast the sweet potatoes before using them: Roasting the sweet potatoes brings out their natural sweetness and gives them a smoky flavor.
- Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and made with real vegetables.
- Don't overcrowd the pan: When you're cooking the vegetables, don't overcrowd the pan. This will prevent them from cooking evenly.
- Season the soup to taste: Once the soup is cooked, taste it and adjust the seasonings as needed. You may need to add more salt, pepper, or chili powder.
Conclusion:
This sweet potato corn and jalapeño bisque is a delicious and easy-to-make soup that is perfect for a fall or winter meal. The sweet potatoes, corn, and jalapeños give the soup a unique and flavorful taste. The soup is also very creamy and filling. If you're looking for a hearty and flavorful soup, this sweet potato corn and jalapeño bisque is the perfect recipe for you.
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