Fresh Corn Bisque

• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup dry red wine
• 4 cups corn
• 2 Yukon Gold potatoes, peeled and diced
• 4 poblano chiles, roasted, peeled, seeded and diced
• 2 red bell peppers, roasted, peeled, seeded and diced
• 4 cups chicken stock
• 2 cups whipping cream
• Juice of ½ lime
• 2 teaspoons ground cumin, toasted
• 1 teaspoon chopped fresh cilantro
• Salt and black pepper
• ½ cup sour cream for garnish
• Cilantro sprigs for garnish
  

Heat oil in a stockpot over medium-high heat.  When hot, add onions and garlic.  Sauté for 2 minutes.  Add wine and reduce until about ¼ cup liquid remains.  Add corn, potatoes, chiles, peppers and stock.  Simmer until potatoes are tender, about 10 minutes.  Using an emersion blender, puree. If you don’t have an emersion blender, you will need to cool mixture and then puree in a blender. Return to stockpot. Add cream and reduce over medium-high heat for about 15 minutes.  Add lime juice, cumin and cilantro.  Mix well and season to taste with salt and pepper.  Serve with a dollop of sour cream and cilantro sprigs.  Yield:  8 servings.