Corn And Tomato Bisque

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1 large jalapeño

1 tablespoon sherry vinegar

1/2 teaspoon sugar

2 tablespoons unsalted butter

1/2 Vidalia onion, finely chopped (about 1 cup)

3 cups frozen corn kernels or 1 pound fresh corn kernels

1 large garlic clove, minced

4 cups chicken stock or canned low-sodium broth

Salt and freshly ground pepper

2 tablespoons crème fraîche

8 frozen plum tomato halves, coarsely chopped, or 4 fresh plum tomatoes—peeled, halved lengthwise, seeded and coarsely chopped

1 scallion, thinly sliced

1 tablespoon finely chopped cilantro, plus more for garnish

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