Corn and Tomato Bisque

• large jalapeno↗1
• sherry wine vinegar↗1 tablespoon
• sugar↗1⁄2 teaspoon
• unsalted butter↗2 tablespoons
• vidalia onion, finely chopped↗1⁄2

  (about 1 cup)

• frozen corn kernels or 1 lb fresh corn kernels↗3 cups
• garlic clove, minced↗1
• chicken stock or 4 cups low sodium chicken broth↗4 cups
• salt & freshly ground black pepper
• creme fraiche↗2 tablespoons
• frozen plum tomatoes, halves coarsely chopped or 4 fresh plum tomatoes, peeled, halved lengthwise, seeded and coarsely chopped↗8
• scallion, thinly sliced↗1
• finely chopped cilantro, plus more for garnish1 tablespoon

Step-by-step instructions

1. 1

   Roast the jalapeño on a skewer directly over a gas flame or in a pan under the broiler, turning, until charred all over.

2. 2

   Transfer the jalapeño to a bowl, cover with plastic wrap and let steam for 10 minutes.

3. 3

   Peel, core, seed and finely chop the jalapeño.

4. 4

   In a small bowl, combine the jalapeño with the vinegar and sugar and stir until the sugar dissolves.

5. 5

   Melt the butter in a large, heavy saucepan.

6. 6

   Add the onion and cook over moderately high heat, stirring, until lightly browned, 6 to 7 minutes.

7. 7

   Add the corn and garlic and cook, stirring, until the corn is lightly browned, about 5 minutes.

8. 8

   Add the stock and simmer until the corn is tender, about 15 minutes.

9. 9

   Season with salt and pepper.

10. 10

    Using a slotted spoon, transfer 1 1/2 cups of the corn to a blender, add the creme fraiche and 1/2 cup of the cooking liquid and puree until smooth, about 2 minutes.

11. 11

    Return the puree to the soup.

12. 12

    Add the tomatoes, scallion and 1 tablespoon of cilantro to the soup and cook until heated through.

13. 13

    Ladle the soup into 4 shallow bowls, garnish with cilantro, jalapeño and a drizzle of the chile vinegar.

14. 14

    Serve hot.

15. 15

    Make ahead: The soup can be prepared through step 3 and refrigerated for up to 2 days.

16. 16

    Reheat before proceeding.