Curried Corn Bisque

Two Tips that have helped me become a better cook.
1. Always Always Always Always BUY IN SEASON.
2. Always add a little Lagniappe to the dish.
I added the curry powder and chopped mint as a Lagniappe to basic corn bisque.



CURRIED CORN BISQUE
(Makes about 2 Quarts)

6 whole unshucked Fresh Corn
1 ounce olive oil or 2 strips of applewood smoked bacon
1 small sweet onion (chopped)
1/2 Tablespoon sweet curry powder
1 Tbsp Fresh Thyme
2 Quarts lite Chicken Stock
1/2 cup Cream or Plain yogurt
salt and pepper

Place unshackled (do not remove the husk) Corn in 375 oven for 30 minutes.
Remove from oven allow to cool and cut corn from the cob. (Save the cobs)

Cook the Bacon in heavy bottomed pot on medium heat for 2 minutes. or just add olive oil to the skillet and heat
Add onions and cook for 3 minutes, strirring often.
Add cobs (cut in half) thyme then curry powder, cook over medium heat 5 minutes. (Stirring often)
Add 3/4 of the corn and stock to the mixture.
Let simmer over medium heat (uncovered) for 20 minutes.
Remove cobs and blend the soup mixture (An immersion blender works best)
Strain half the soup back into a pot and then add the remaining (Unstrained) soup.
Simmer for 5-7 minutes to reduce slightly.
Add cream, mix well and bring to a boil.
Remove from stove, check seasoning.
Serve garnished with chopped roast red pepper and remaining corn.
You can also adda tablespoon of chopped mint before serving......

Herbs and spices give that extra YUMMMY