[5 minutes later]
I was wrong. It turns out a chowder and a bisque both have the same beginning preparation and similar ingredients, depending heavily on cream. However, a bisque is pureed, making it smooth, while a chowder remains chunky. Emeril Lagasse explains it from what seems to be his home office in this video:
So there we have it:
This affects the modifications I was going to make to this recipe, since I was going to leave some of the corn out of the blender to add in for texture. Does that make it a chowder? Not totally. I guess I will be making a chisque... or bowder. I hope neither of those are inappropriate words.
A final note before I get to the recipe: Corn is a summer veggie, but I love how quick and easy it is to use frozen corn, so I am going to modify the original recipe from LA Magazine to make it more NYC winter friendly (AKA: 11°F, feels like 0°. Ugh.)
|They really shouldn't say that things are "easy as pie"... |
let's change that to "easy as corn bisque"
|Fage is the creamiest of the Greek yogurts I have tried, |
so I like using a dollop on top of the soup.
The Recipe: Corn Bisque with Smoked Paprika Yogurt, adapted from LA Magazine
Yield: 6 servings
Weight Watchers Points: 3 pts. per serving (about 1 cup)
- 3 cups frozen corn kernels
- 4 cups veggie broth
- 1 cup cream
- 1 yellow onion, diced
- 1/2 stick butter
- 3 cloves garlic
- salt and pepper to taste
- 1 tsp smoked paprika
- 1 lemon, juiced
- 1/4 cup plain greek yogurt
- In a large pot, sweat the diced onion and garlic in the other half of the butter.
- Add corn, veggie broth, cream, and a pinch of sugar.
- Bring to a boil, then reduce the heat and simmer for about 90 minutes.
- Meanwhile, mix together the yogurt, smoked paprika, lemon juice, and salt to taste. Refrigerate until serving.
- Using a blender, puree the soup (carefully-- blenders don't like heat).
- Salt and pepper to taste. Top with smoked paprika yogurt.
|Only fill the food processor about a third of the way... |
the soup rises to the top, and it is hot! No need for explosions.
|Be sure the vent is open in your processor, |
and hold a kitchen towel lightly over the opening just in case.
This "bowder" ended up being the perfect consistency-- a teeny bit brothy, a little textured, not too heavy, but very creamy after timidly but successfully blending it in the food processor. The ingredients and process were both so simple that I couldn't really think of a way to mess this one up, and it was a big fan favorite. The natural sweetness of corn just begs for something a little more rough around the edges, which is where the smoked paprika steps in. Add some bread for serious dunking and you are all set! In a perfect world I would have let it sit on the stove a bit longer to evaporate some of the liquid. However, the extra moisture just gave me a reason to eat more bread!