2 tablespoons unsalted butter
1/2 onion, finely chopped
1 pound fresh corn kernels
1 large clove garlic, minced
4 cups low-sodium broth (vegetable or chicken)
kosher salt to taste
freshly ground pepper to taste
2 tablespoons sour cream
2 medium tomatoes, coarsely chopped
1 scallion, thinly sliced
1 tablespoon cilantro, finely chopped, plus more for garnish
Melt butter in a large, heavy pot.
Add onion and cook over moderately high heat, stirring, until lightly browned, for about 6 to 7 minutes.
Stir in corn and garlic, cooking until the corn is lightly browned, about 5 minutes.
Add broth and simmer until corn is tender, about 15 minutes.
Lightly season with kosher salt and pepper to taste.
Transfer half of the soup into a blender or food processor, and purée until almost smooth.
Add the blended soup back into the unblended soup, and stir to combine.
Add the tomatoes, scallion and 1 tablespoon of cilantro to the soup and bring soup to a boil.
Serve hot and garnish with cilantro.
– See more at: http://www.freshfromflorida.com/Recipes/Entrees/Florida-Sweet-Corn-and-Tomato-Bisque#sthash.t1e383OE.dpuf