The inspiration for this soup came from the current issue of Bon Appetit. There is recipe for Corn Vichyssoise which uses the whole cob of corn to flavor the soup. That idea led me to create this creamy corn bisque.
- 1 T. canola oil
- 1/2 yellow onion, diced
- 2 leeks, sliced
- 2 yellow potatoes, peeled and cubed
- 1 celery stalk, diced
- 5-6 ears of corn
- 4 C. chicken or vegetable broth
- salt and pepper
- 1/2 C. whole milk
- sour cream
Heat the oil in a Dutch oven or soup pot over medium heat. Add the onions, potatoes, celery, and leeks. Season with salt and pepper. Reduce heat, cover and sweat for ten minutes. This allows the veggies to soften without browning. Meanwhile, cut the corn from the cobs. Cutting them in a large bowl helps to keep them from flying all over the kitchen.
Add the corn to the soup pot along with the cobs. Pour in the broth. Increase the heat to medium high. Bring to a simmer and cook until the veggie are tender.
Remove the cobs and discard them. Use an immersion blender to puree the soup. Stir in the milk and taste for seasoning. Garnish with a spoon of sour cream and a sprinkling of fresh chives.