I love Escalante’s Roasted Corn Bisque – Fresh roasted corn, poblanos, bacon, grilled chicken, and onion in a sherry wine bisque and have been working to duplicate it. I think I have FINALLY accomplished it!
Roasted Poblano Chicken and Corn Bisque
2 medium Poblano peppers
1-2 tablespoons avocado oil
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
4 1/4 cups chicken broth, divided
2 cups peeled, small diced potatoes
2 cups cooked, grilled chopped chicken
2 cups fresh roasted corn on the cob, sliced off
2 cups half and half or light cream
4 tablespoons flour
1/2 cup sour cream
4-6 slices bacon, cooked crisp and crumbled
1/4 cup sherry
Salt and pepper, to taste
Shredded Cheddar or Parmesan cheese
a dollop of Sour cream
Chopped fresh cilantro
- Preheat oven to 425 degrees.
- Cut Poblanos in half and remove seeds.
- Place cut side down on a lightly greased baking sheet.
- Spray Poblanos with non-stick cooking spray and roast for 8-10 minutes or until skins begin to blacken.
- Remove from oven and cool slightly.
- In a large pot, heat oil over medium heat.
- Add onions and garlic and cook for 3-5 minutes or until tender.
- Dice roasted Poblanos in to small pieces and add them to the pot along with chili powder and cumin, cooking a few minutes longer.
- Add chicken broth to the pot and bring to a boil.
- Add potatoes and corn.
- Simmer about 10 minutes, or until potatoes are just tender.
- Puree’ about half of the corn and potato mixture.
- Add puree’ mixture back into pot.
- Stir in chicken.
- In a small bowl, whisk together the half and half, remaining 1/4 cup broth, the sherry, sour cream and 4 tablespoons of flour.
- Whisk the cream mixture into the soup until smooth.
- Simmer for 5-10 minutes to allow soup to thicken.
- Stir in the crumbled bacon and cilantro.
- Season with salt and pepper, to taste.
- Serve with optional toppings, if desired.