Florida Tomato and Sweet Corn Bisque

2011 Tomato Corn ChowderInstructions

Yields: 4 Servings


2 medium sized Florida tomatoes, coarsely chopped
2 tablespoons unsalted butter
1/2 onion, finely chopped
1 pound fresh Florida corn kernels
1 large garlic clove, minced
4 cups low-sodium broth (vegetable or chicken)
Kosher salt and freshly ground pepper
2 tablespoons sour cream
1 scallion, thinly sliced
1 tablespoon finely chopped cilantro, plus more for garnish


Melt butter in a large, heavy pot. Add onion and cook over moderately high heat, stirring, until lightly browned, for about 6 to 7 minutes. Add corn and garlic, and cook, while stirring, until the corn is lightly browned, about 5 minutes. Add broth and simmer until corn is tender, about 15 minutes. Lightly season with kosher salt and pepper to taste.

Using a slotted spoon, transfer 1 1/2 cups of corn to a blender, add sour cream and a 1/2 cup of the cooking liquid and puree until smooth, for about 2 minutes. Return the puree to the soup. Add the tomatoes, scallion and 1 tablespoon of cilantro to the soup and cook until heated through. Serve hot and garnish with cilantro or “Florida Tomato-Basil Relish.”

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