Corn and Green Chili Bisque

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 jalapeno, minced
• 2 Anaheim peppers, minced (or 1 4-oz. can green chilies)
• ½ red bell pepper, minced
• ¼ large onion, diced
• 2 cloves garlic, minced
• 1 6-oz. can tomato paste
• 2 tomatillos, diced (or 1 28-oz. can tomatillos)
• 2 Roma tomatoes, diced (or 1 14.5-oz. can diced tomatoes)
• 1 tablespoon sugar
• 8 cups (10 ears) of corn (or frozen)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 32-oz vegetable stock
• ¼ cup cilantro leaves, chopped
• 8 oz cream
• juice of 1 lime

Preparation

1. In a large soup pot, melt the butter and olive oil together over medium heat. Sauté the peppers and onions, about 3 minutes. Stir in the garlic and tomato paste. Add the tomatillos, tomatoes and sugar and sauté for about 3 minutes.
2. Add 6 cups of corn into the pot along with spices. Sauté for 2 minutes. Add the vegetable stock and cilantro. Reduce heat to medium-low and simmer for 30 minutes.
3. After the flavors have married, puree with an immersion blender.
4. Stir in the cream. Stir in the lime juice. Add the remaining 2 cups of corn. Heat for about 5 minutes.
5. To serve, ladle the soup into a bowl and garnish with tortilla strips or a crushed tortilla chip and a cilantro leaf.

from: Zestuous 2014,