New Orleans Recipes

From New Orleans, requested by Times-Picayune readers

Sweet Potato, Corn and Jalapeño Bisque

Makes about 3 quarts (10 to 12 servings)

This soup, popular with Times-Picayune readers, came from the kitchen of Bruce Faw, who cooked at Commander's Palace, among other New Orleans restaurants. It can be made ahead, cooled and refrigerated or frozen; add the scallions just before serving.

1 tablespoon peanut oil

1 cup chopped onions

2 large cloves garlic, minced

6 medium sweet potatoes, preferably Jewel or Beauregard (about 5 pounds), peeled and cut into 1-inch cubes

8 cups vegetable or chicken stock

2 cups fresh or frozen corn kernels

1 to 2 medium jalapeño chili peppers (or to taste), stemmed, seeded and finely chopped

1/4 cup molasses

Kosher salt