Print Recipe

Corn & Roasted Pepper Bisque

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: soups stews
Cuisine: American
Servings: 4 serving
Author: Pavani


  • 3 cups Corn (about 3 medium cobs, frozen can also be used, but fresh tastes better)
  • 3 Peppers (I used yellow and orange peppers)
  • 1 Onion - medium, finely chopped
  • 3 cloves Garlic - finely minced
  • 1 Yellow Squash - medium, thinly sliced (I used regular zucchini)
  • 3 - 4 cups Vegetable Stock
  • 2 chilies Thai Red - finely chopped
  • 1 Coconut Milk (14oz. can of) (lite is fine too)
  • 1 tbsp Maple Syrup - (omit this if you don't like sweet soups, but I would highly recommend it for the amazing taste)
  • 2 tbsps Lime juice (or to taste)
  • to taste Salt


  • Roast the Peppers: Place the rack on the top most level in the oven and Preheat the oven to 450°F, then change to broil.
  • Cut the peppers in half and remove the seeds; place the peppers cut side down on a foil lined baking sheet. Broil on High for 10- 12 minutes or until the skins ate charred and the peppers are cooked through. Remove from the oven and place the peppers in a bowl and cover it with a plate or plastic wrap. When they are completely cooked, peel the skin off and set aside until ready to use.
  • Make the Soup: Heat 1tbsp oil in a saucepan; add onions and garlic and cook for 8-10 minutes or until onions are translucent. Add the squash and sweet corn; cook for 4-5 minutes until squash starts to give out moisture.
  • Next add the roasted peppers, red chilies, vegetable stock and salt. Bring the mixture to a boil; then lower the heat and simmer for 20 minutes or until the veggies are tender.
  • Add the coconut milk and cook for 3 minutes. Then using an immersion blender or a regular blender (blend in batches) blend the mixture to a smooth soupy consistency.
  • Heat the mixture and add maple syrup and lime juice. Taste and season accordingly. Serve hot or warm for a hearty meal.


Lets check out what my fellow marathoners have cooked up today for BM# 26.