Green-Chili and Corn Bisque

Ingredients

• 6 tablespoons butter
• 1 small onion, peeled and minced
• 3 large roasted poblano chilies, peeled, seeded and chopped
• 2 stems fresh basil
• 2 stems fresh marjoram
• 3 ½ cups fresh corn
• ½ teaspoon sugar
• 2 cups water
• 16 large oysters, shucked, juice reserved
• ½ pound wild mushroooms (chanterelle or oyster)
• ¼ cup minced chives

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    254 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 15 grams protein; 87 milligrams cholesterol; 154 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Heat 2 tablespoons butter in a large skillet until hot; add onions and cook slowly over low heat until translucent, about 5 minutes. Add chilies, basil and marjoram, and continue cooking 5 minutes longer, stirring occasionally. Add corn and stir. Add sugar and water, increase heat and bring liquid to a simmer. Add oyster juice, remove herbs and cool.
2. Pour corn mixture into a blender or food processor and puree until smooth, adding more water if too thick. Pass the soup though a fine mesh strainer into a pot over low heat and keep warm.
3. In a saute pan, heat 2 tablespoons butter over medium heat. Add mushrooms and saute until lightly browned, about 5 minutes; set aside. In another saute pan over medium heat, warm the remaining 2 tablespoons butter. Add oysters and cook until barely warm, about 3 minutes. Pour any remaining oyster juice into the soup pot.
4. Pour the soup into 8 warm bowls, arrange oysters and mushrooms in the center of each and garnish with chives.

25 minutes