Corn Bisque

I'd like to give credit where credit is do. But this is another one of those recipes that I torn out of a magazine many years ago. And unfortunately, there was no name on the page.

The picture on my magazine page shows a bowl of pretty yellow soup. I followed the recipe to the letter. So why then does my soup look so down right pale? A little detective work was needed to figure out this mystery. I've watched enough CSI to know that the answer lies in the trash. Two minutes later I am up to my armpits in onion peels, egg shells, and something green and fuzzy. How the heck did that wrapping from the tube of corn migrate to the bottom of the trash can? Anyway, I wiped off some of the fuzzy green stuff so that I could read the label. Lo and behold, it seems that the frozen creamed corn that I used was made with white corn, not the normal yellow. I suppose I could have been sneaky and doctored up my soup with food coloring. Y'all wouldn't have been the wiser. But when life gives you lemons, or in this case, white corn, you just change the name of the recipe. So this recipe will be forever known as White Corn Bisque. Aside from the color difference, this soup was outstanding! By all means give this recipe a try. It was fast to prepare and it made enough for an army of grumpy old men. The only thing I didn't do was puree it. Pap said he still has all his teeth and is not quite ready for baby food.

Ingredients:
1/4 cup olive oil
2 cups finely chopped onion
1 & 1/2 cups finely chopped celery
4 teaspoons minced garlic
6 tablespoons all-purpose flour
6 cups chicken broth
6 tablespoons sherry
8 cups frozen cream-style corn
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup heavy cream

Directions:
1. In a Dutch oven over medium-high heat, heat olive oil. Saute onion and celery 4 to 5 minutes, or until tender. Add garlic, and saute 1 to 2 minutes. Add flour, and cook 3 minutes, stirring constantly.

2. Whisking constantly, gradually add chicken broth. Bring to a boil. Add sherry, and cook 5 minutes. Reduce heat to medium-low. Add corn, salt, and pepper.

3. Puree in batches in container of blender. Return to heat, and add cream; simmer 1 minute.