Corn Bisque with Avocado
Good morning (evening???) and welcome to June’s installment of the Secret Recipe Club!!! I have to say being a member of Group A means that my blogging month always starts off with a bang in the flavor department – and I wouldn’t have it any other way. This month I was partnered up with the Cookaholic Wife, and after reading her about page it turns out we have a lot in common. We were both married in 2010, we’re both on the verge of turning 30 (eeek!), and we both live in Baltimore 😀 For an added chill, you can switch our anniversary and birth months since we’re virgos that got married in April – so needless to say I think Nicole is rather awesome. Her blog is also stuffed to the rim with delicious recipes featuring ingredients that are easy to locate – but since we’re in the same city that does make a bit of sense. I first debated making her Onion Dip, as a tribute to the crap dip that got her started on the blogging path, but I could not get the idea of her Corn Bisque out of my head. Corn chowders are one of my favorite winter soups and the idea of a light and springy corn soup just spoke to my belly on a deep level. I did make a few in changes to the recipe to cut back on cholesterol (yes, sometimes I do listen to my doctor) but for a more authentic experience just switch the almond milk back to regular milk! Using the yogurt in place of the half-and-half also allowed me to leave out the cornstarch as the soup was plenty thick!
5 medium ears corn on the cob
1 small vidalia onion, chopped
1 large garlic clove, chopped
1 tbsp. olive oil
1 1/2 cups vegetable broth
1/4 cup Greek Yogurt, almond milk
1/4 cup almond milk, original flavor
1/2 tsp. salt
pinch of crushed red pepper
1/2 avocado, chopped
1 tbsp. fresh basil, chopped
- Slice the kernels off each corn cob and set aside.
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes then the garlic and cook for an additional 4-5 minutes. The garlic and onion should be slightly golden.
- Pour the vegetable stock in to into the pot and add the corn kernels. Bring to a quick boil and then reduce the heat to low, cover, and cook for 5-7 minutes.
- Use an immersion blender to process the soup, adding the milk and Greek yogurt at about the halfway point. Continue to heat over very low heat for a final 10 minutes.
- Serve the soup topped with the diced avocado and enjoy!
I did leave the crab out but I’m happy to report that my hubby added enough Old Bay to his to counter the lack of crab. The avocado provided the perfect contrast to the airy soup, and I’m now curious to see how I can include that in my winter chowder.
This soup was perfection and I can easily see myself making it time and time again – thanks Nicole!!!