This soup is on the spicy side, but its filling and delicious.
Corn and Pepper Bisque (http://ellysaysopa.com/)
1.5 Tbsp butter
1 small onion, diced
3 large anaheim peppers (poblanos or other green chilies would work). diced
1 jalapeno (remove the seeds and ribs if you don’t want it to be too spicy)
1 red bell pepper, diced
3 cloves garlic, minced
1 12 oz. can tomatillos, cored and coarsely chopped (of course you can use fresh but my store rarely carries decent garlic, let alone tomatillos)
1 tsp. ground cumin
1/2 tsp. oregano
1/2 tsp. chili powder
salt and pepper
2 cups corn (bought from trader joes!)
4 cups chicken or vegetable broth
1/4 cup masa harina (corn flour) (skipped because I could not find it)
3/4 cup half and half or cream
In a stockpot or dutch oven, melt the butter. Cook the onions and all the peppers over medium-low heat until they become tender. Add the garlic and saute until fragrant, about a minute.
Add the tomatillos, cumin, oregano, chili powder and salt and pepper to taste. Cover and simmer over low heat for about 5 minutes, to combine the flavors and cook the tomatillos.
Put the pepper/onion/tomato mixture and 1 cup of the roasted corn in a food processor. Process the mixture into a puree (there will still be pieces of the veggies since there is not much liquid at this point).
Put the pureed mixture back into the dutch oven and turn the heat to medium-high. Mix the masa harina with the chicken broth until it’s dissolved. Add the broth/masa mixture to the dutch oven, as well as the rest of the corn. Simmer for a few minutes and season to taste, if necessary. Add the half and half or cream, and heat through.