Corn & Red Pepper Bisque w/ Shrimp (no cream!)

I rarely eat soup in the summer, but sometimes I crave it.

This is the easiest soup you will ever make.
It's thick and rich without using potatoes or cream.

Now that red bell peppers are in your garden, and Jersey corn is the best right now, this is a win win.

It makes a complete dinner with some grilled shrimp and a side of grilled cheese and everyone loves it.
You will too.

Corn & Red Pepper Bisque w/ Grilled Shrimp:

4 cups of chicken stock (I use Swanson's 33% less sodium in the box)
4 ears of shucked corn (or a 16 oz. bag of frozen corn)
1 large red bell pepper, diced
1 large onion, chopped
3 cloves garlic, chopped
dash of cayenne pepper or tabasco sauce
handful of fresh cilantro

In a large stockpot, heat some olive oil and saute the onions, garlic and red pepper on medium heat for a few minutes, until soft. Do not brown.

Add in the corn and broth and simmer for 10 minutes. Add in the chopped cilantro.

Remove half the solids to another pot and puree with an immersion blender. Put the pureed soup back into the pot and stir in the cilantro.

You can serve with or without the shrimp. I use cumin and chile powder on my shrimp w/ lime zest as a marinade.
Grill for only 2 minutes on each side.

Pour the soup into bowls and garnish w/ the grilled shrimpies!

A slice of avocado would be a nice garnish too.

Enjoy and stay cool.