"Hunger is the best sauce in the world."--Cervantes

Chilled Corn Bisque with Basil, Avocado and Corn Recipe

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This recipe for Chilled Corn Bisque with Basil, Avocado and Corn, by , is from May I Have That Recipe ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cooking Light
Added: Tuesday, March 25, 2008


3 c. chicken broth
3 T. cornstarch
1 T. butter
1 c. finely chopped onion
1 garlic clove, minced
4 c. whole kernel corn (about 8 ears)
3/4 t. salt
1/4 t. red pepper
1/2 c. reduced-fat milk
1/2 c. half-and-half
8 oz picked-over lump crabmeat
1/3 c. chopped avocado
3 T. minced fresh basil

1. Combine broth and cornstarch, stirring with a whisk
2. Melt butter in a large saucepan over medium-high heat. Add onion and saute 3 minutes. Add garlic and saute 30 sec. Stir in broth mixture, corn, salt and pepper. bring to a simmer. Cook 10 minutes, stirring frequently. (DO NOT BOIL) Place half corn mixture in a blender and process until smooth. Pour pureed corn mixture into a large bowl. Repeat procedure with remaining corn mixture. Strain corn mixture through a sieve into a large bowl discarding solids. Stir in milk and half-and-half. Chill throughly. Let stand 30 minutes at room temperature before serving, stir well.
3. Ladle 2/3 c. soup into each of 8 bowls, top each serving with 3 T. crab, 2 t. avocado and 1 t. basil

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