Fresh Corn Bisque

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
  • chives

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.


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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2 Responses to Fresh Corn Bisque

  1. i’ve made a leek & corn chowder before, but didn’t try adding the cobs to add flavour to the broth. great idea!

  2. Carrie says:

    Can’t take credit for the idea- Bon Appetit! Thanks for the comment!

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