Sweet Corn Bisque

you’re gonna need

• sweet corn on the cob
  • corn on the cob is important for this soup! You’re going to use the kernels and the cobs for a super ‘corny‘ soup.
• bacon
  • cook it til crisp on a lined sheet pan in a 375F oven, that’s the easiest way. And reserve some of that grease!
• butter
  • you can also use bacon grease, or both.
• sweet onion
  • use Vidalia if you can get them, otherwise a generic sweet or yellow onion.
• shallot
• sherry
  • just a splash of a good dry sherry adds a background note that makes the soup restaurant quality.
• flour
• chicken or vegetable stock
• cream
  • I add just a little bit of cream for richness and body; you can easily leave it out.
• bay leaf
  • maybe it’s superstitious but I always add bay leaf to my soups.
• chives
• salt and fresh cracked black pepper

how to make sweet corn bisque

1. Cook bacon until crisp and reserve some of the grease, if desired.
2. Meanwhile remove the kernels from the cobs and reserve the cobs.
3. Place the cobs in a saucepan and cover with cold water. Bring to a boil and boil for 15 minutes.
4. Discard the cobs and strain the liquid. You’ve got corn cob broth and it’s delicious!
5. Sauté onions and shallots in butter, bacon grease, or both, in a Dutch oven or soup pot.
6. Stir in flour and cook for a minute, then stir in the sherry.
7. Add corn cob broth + chicken or vegetable stock to make 1 quart, and corn kernels to the pot.
8. Bring to a boil, turn down heat and simmer, uncovered, for 10-15 minutes.
9. Let cool slightly then puree the soup in a blender. (Use caution when blending hot liquids.) If you don’t have a food processor or blender you can use an immersion/stick blender.
10. Return to pot and season to taste with salt and pepper. Add cream and bring back to a simmer.
11. Serve hot with extra corn kernels, crumbled bacon, and snipped chives.
12. YUM.

what’s corn cob broth?

It’s a deliciously easy broth made by boiling stripped corn cobs in water to extract a wonderful corn flavor. It adds a next level corn flavor to this corn bisque and other corn soups like Jalapeño Corn Chowder and Salmon and Corn Chowder. You’d never guess that pale yellow broth has such unique ‘corny’ flavor. It’s SO good..

corn bisque tips and faqs

Can this soup be frozen?

• You bet! Let it cool first, and then freeze in the container of your choice, leaving headspace at the top to allow for expansion. It will stay great for 3-4 months.

Can I leave out the bacon?

• Absolutely. You’ll use a bit of that wonderful smokey flavor, but the soup has plenty to offer besides bacon.

Can I use frozen corn?

• I don’t like to be a downer, but frozen corn won’t give you the same result. For one thing, there are no cobs to simmer into that gorgeous corny broth. And frozen corn won’t give you that fresh flavor (obvious!) So while you could use frozen corn, I recommend this as a seasonal recipe for summer/fall when you can get good fresh corn.

This corn bisque is special diet friendly:

• for vegan use vegan butter or olive oil in place of butter, and cashew cream in place of dairy cream. Omit bacon.
• for gluten free leave out the flour.
• for dairy free use bacon grease for the butter, and leave out the cream or use cashew cream.
• For vegetarian omit chicken broth and use more corn cob broth or veggie broth. Omit the bacon.

Delicious tweaks:

• Add chopped shrimp, crabmeat, or lobster to the soup.
• Saute minced jalapeños with the onion and shallot.
• Roast the corn kernels in the oven for extra depth of flavor.
• Add smoked paprika or chipotle powder in step 2.
• Add shredded cheddar, Monterey Jack, or Gouda cheese for a cheesy flavor.