Tomato-Corn Bisque

Serves 6

1 medium potato, peeled and diced
3-4 cups sodium-reduced chicken or vegetable stock
2 cups fresh or defrosted frozen corn kernels
1/4 cup each chopped red and green bell pepper
1 cup Silver Palate Tequila Salsa
1/2 cup half-and-half
1/2 cup sun-dried tomatoes, softened in warm water, if needed, blotted and julienned
2 tablespoons tomato paste
1 tablespoon sugar
1-1/2 teaspoons dried thyme leaves
Salt and freshly ground black pepper to taste


In a large saucepan, boil potato in 3 cups of the stock until very tender. With a slotted spoon, transfer potato along with 1-1/2 cups of the corn to a food processor. Reserve stock. With on-off motions, pulse until finely chopped. Add about 3/4 cup stock to mixture and purée until almost smooth. Scrape purée back into pan with stock.Stir in remaining corn kernels, bell peppers, Silver Palate Tequila Salsa, half-and-half, sun-dried tomatoes, tomato paste, sugar and thyme leaves. Cover and simmer for 20 minutes, stirring occasionally. Season to taste with salt, pepper and add more stock if needed. Garnish with croutons and basil leaves.

Silver Palate Products used in this recipe: