Sweet Potato, Corn and Jalapeño Bisque
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon peanut oil
- ½cup chopped onions
- 2teaspoons minced garlic
- 3medium sweet potatoes (about 2½ pounds total), peeled and cut into 1-inch cubes
- 4cups vegetable or chicken stock
- 1medium jalapeño, seeded and finely chopped
- 1cup fresh or frozen corn kernels
- 2tablespoons molasses
- ½tablespoon kosher salt
- ¼teaspoon ground cayenne
- ¼teaspoon black pepper
- Scant pinch ground cinnamon
- Finely chopped scallions, green parts only
Nutritional analysis per serving (6 servings)
197 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 7 grams protein; 703 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and sauté until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
- Step 2
Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender or a food processor, purée contents of pot, in batches if necessary, until smooth.
- Step 3
Reheat soup, stirring in jalapeño, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasonings and serve, topped with scallions.
Private Notes
Comments
This recipe seems like a fine template, but I'd recommend playing around some. I used half the molasses and would leave it out in the future, since the soup is plenty sweet already. It also needs a little richness--maybe butter or a swirl of cream. Might try chipotle or green chile instead of jalapeño or a version with red curry paste and coconut milk.
Left out molasses, added 2 tbsp. butter and one tsp. chipotle pepper powder per suggestion above. Also added 2 tbsp. lime juice. After simmering, let cool and put in refrigerator overnight to let flavors blend. Delicious! Mixture of spicy and sweet.
Thanks, Claire. Skipped the jalapeno, molasses, cayenne, black pepper, and cinnamon, and instead seasoned only with piment d'eseplette. I also doubled the corn, so that, texture-wise, it came across as more of a corn chowder. Very good!
I just made this and it looks great. I followed some of the tips and can definitely recommend a couple of tablespoons of lime juice to brighten it… I also added about 3 tablespoons of butter to enrich it a little bit… Otherwise I made it just as written and it tastes very good— even in these early moments.. There is a loaf of whole-grain sourdough bread baking in my oven to go alongside it tonight on this blustery cold March evening. Looking forward to dinner!
I made the recipe as exactly as anyone ever makes soup, and it was lovely. I used it as an appetizer before some some super spicy enchiladas. Perfect.
Added a few spoons of Trader Joe’s Sambal Matah to give it a little more depth.