Corn and Green Chili Bisque

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It’s cold out.   I’m talking the temperature is set to go to 5 degrees tomorrow, with a possibility of it going below zero.   My shoulders start hurting from my high school injuries and I can’t ever seem to keep myself warm.  Now in our new house we do have a fireplace and my husband is good about keeping a fire going on really cold nights but I still get cold.

One thing that seems to warm me up is a bowl of hot soup.  It not only warms my tummy but it seems to warm my entire core which in turns keeps my body warm.  I make so many different delicious soups but I’ve had my eye on a corn and green chili bisque.  My mouth literally watered when I read the description and saw the photo.

The soup is filled with tomatillos, corn, peppers, and green chilies.  Then it’s mixed with seasonings and spices.  It’s finished off with some half and half which thickens the soup but not too much.  I just served it with a side of chips and salsa and it was the perfect cold weather meal.

Corn and Green Chili Bisque (adapted from Elly Says Opa!)
1 T. butter
1 onion, minced
2 cans (5 oz each) green chilies
1 jalapeno pepper, seeded and minced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
4 garlic cloves, minced
1 lb. tomatillos, quartered
1 t. cumin
1/2 t. oregano
1/2 t. chili powder
salt and pepper to taste
2 c. corn
4 c. vegetable broth
2 T. flour
1 c. fat free half and half

1.  Heat the butter in a large stock pot over medium heat.  Add in the onion and green chilies and saute for 3-4 minutes.  Add in the jalapeno, red pepper, green pepper, and garlic and saute for 4-5 minutes.

2.  Next add in the tomatillos, cumin, oregano, chili powder, salt, and pepper to taste.  Cover and simmer for 10 minutes over medium low heat, stirring occasionally.

3.  Stir in 1 cup of the corn and 2 cups of the vegetable.  Use an immersion blender and blend into a thick puree.  I left mine with some vegetable chunks but you can puree it as small as you’d like.

4.  Add in the remaining corn and vegetable brother.  Stir well.  Remove 1/4 cup of the vegetable broth to a small bowl and mix with flour until dissolved.  Return the mixture to the soup and stir.

5.  Increase heat to medium high and cook for 20 minutes, stirring occasionally.  After 20 minutes stir in the half and half.  Heat for 2-3 minutes.  Remove from heat and serve hot.