Sweet Corn Bisque
User Reviews
5
Sweet Corn Bisque
Description
This Sweet Corn Bisque starts with making a corn-flavored broth by boiling corn cobs, which forms a naturally sweet base. The soup incorporates sautéed onions and shallots browned in butter and bacon grease, which deepen the savory notes. Flour is added to slightly thicken the mixture, followed by dry sherry for a mild acidity and sweetness.
Fresh corn kernels and bay leaf are simmered in the combined broths to soften the corn before blending. The bisque is not fully pureed, preserving some corn texture to enhance mouthfeel. Finished with cream for richness, the bisque balances sweetness and savory flavors with a smooth and slightly textured consistency.
It can be garnished with additional corn kernels, crumbled bacon, and chives, which add color and complementary flavors. This bisque works well as a starter or light meal during corn season.
Ingredients
- 4 cups corn kernels plus reserved cobs, about 4-5 ears of corn
- 4 cups corn cobs plus reserved cobs, about 4-5 ears of corn
- 6-8 lices Bacon cooked and crumbled, reserve grease for cooking
- 4 Tbsp butter salted
- 1 cup sweet onion chopped, about 1/2 onion
- 1 large shallot peeled and minced
- 1 Tbsp flour
- 1 Tbsp dry sherry
- 2 cups chicken broth
- bay leaf
- ¼ cup cream or half and half
- salt fresh cracked pepper
- black pepper fresh cracked pepper
garnish
- corn kernels
- Bacon crumbled
- chives snipped
Instructions
- Cover corn cobs with cold water and boil for 15 minutes. Strain and set the broth aside. Discard the cobs.
- Melt the butter (or bacon grease) in a Dutch oven or soup pot and saute the onion and shallot for about 5 minutes, stirring almost constantly.
- Sprinkle the flour into the pan and continue to saute for another minute. Do not let the flour brown. Add the sherry and keep stirring as the moisture evaporates.
- Add 2 cups of the corn cob broth and the chicken broth to the pan, stirring as you add the liquids. Add the bay leaf and corn kernels and bring up to a simmer. Simmer gently for 10 minutes until the corn is just tender.
- Remove and discard the bayleaf. Let the soup cool for a bit and then puree in a blender or food processor (or use an immersion blender.) I don't puree the soup completely smooth, I like to leave some texture, but that's your choice. Note: use caution when pureeing hot liquids: be sure the top is on your blender, and make sure it is vented.
- Return the soup to the pot and stir in the cream. Season with salt and pepper to taste, bring back to a simmer, and serve topped with crumbled bacon, corn kernels, and snipped chives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 760mg | 32% |
| Potassium | 270mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 439IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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