California Corn Bisque
|Canned whole kernel corn||7 Ounce, drained|
|Canned chicken broth||7 1⁄4 Ounce (Half Of 14.5 Can)|
|Chopped green onion||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Celery salt||1⁄4 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Chopped pimento||1 Tablespoon|
|Diced green chilies||1 Tablespoon|
|Shredded monterey jack cheese||1⁄2 Cup (8 tbs)|
|Thin tomato wedges||2|
|Chopped parsley||1 Tablespoon|
1. In a blender or food processor, combine corn and 1/2 cup chicken broth. Cover and process until smooth. Add remaining broth; set aside.
2. Place butter or margarine in a deep 1-1/2-quart casserole. Microwave at 100% (high)30 seconds or until melted. Add green onion. Microwave at 100% (high)1 to 1-1/2 minutes or until tender.
3. Stir in flour, celery salt and pepper. Microwave at 100% (high)30 seconds. Whisk in corn mixture and milk. Microwave at 100% (high)6 to 8 minutes or until thickened and bubbly; stir every 2 minutes.
4. Stir in pimento and chilies. Stir in cheese until melted. Microwave at 100% (high)2 to 3 minutes or until heated through. Ladle soup into bowls. Top with avocado slices and tomato wedges. Sprinkle with parsley.