Our vegan corn and calabrian chili bisque showcases the sweetness of corn against the mild spice and saltiness of calabrian chilis. Pureed cashews give this soup a creamy-like texture that is typical of bisques. 

*serves 4-6

INGREDIENTS

• 6 ears of corn
• 1 lb. of cashews
• 10 Calabrian chilis
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 1/3 cup of tomato sauce or diced tomatoes (in juice)

INSTRUCTIONS

1. Shuck the corn cobs and cut the kernels from each cob.
2. Grill the cobs until lightly charred and place in a pot with enough water to cover. Simmer for about an hour and strain.
3. Soak the cashews in water for about an hour.
4. Pop the tops off each Calabrian chili and squeeze the seeds out of each. Mince the peppers. 
5. Add a tbs. of olive oil to a saute pan. Saute the onions, half of the corn kernels and half of the minced chilis for about 20 minutes. Add the minced garlic.
6. Add the cashews and corn cob stock to the pan and let simmer for about 20 minutes. Add 1/3 of a cup of your favorite tomato sauce/diced tomatoes.
7. Remove the pot from heat and place the soup into a blender. Puree until smooth.
8. Add distilled white vinegar and salt to taste.
9. In another pan, saute the remaining corn kernels and chilis until the corn begins to lightly brown. Add this mixture into the pureed soup.
10. Heat up and serve.