This soup takes a little time to shuck the corn, remove the kernels and then straining the soup to get the silky texture, but it is so worth it. One of my daughter’s favorite soups, for her birthday, I topped this rich mixture with a seared scallop and surrounded it with roasted pumpkin seeds for crunch. For vegetarians, leave out the scallop and consider topping the soup with seasoned croutons, a sprinkle of cheddar cheese and some quick-fried tortilla strips and green onion or just a drizzle of sage, thyme or truffle oil.
I encourage you to make this soup a day ahead, it stores well, you’ll just need to thin it a bit with some broth when you reheat. As this recipe utilizes fresh corn, this is a seasonal soup, I wouldn’t want to make it with produce out of season. You really want that peak-season corn sweetness to give you the best flavors. Luckily it’s peak season now, so enjoy this recipe soon.
Corn Bisque – Makes Approximately 10 Cups
- 1 Sweet Onion Diced (1.5 cups)
- 3 Cloves Garlic, Minced
- 10 Ears of Sweet Corn Kernels Removed (see tip page) https://whydontyoucook.wordpress.com/2015/08/21/tip-corn-kernels-cut-easy/
- 1 Medium Russet Potato, Peeled and Cubed
- 2 Tbsp Olive Oil
- 2 Tbsp Butter
- 1/2 Tsp White Pepper
- 1 Tsp Salt
- Enough chicken of veggie broth just to cover, 3 cups
- 1 – 2 Cups Heavy Cream
In a large pot, heat the olive oil and butter, sauté the diced onion and garlic on medium heat until soft, about 7 minutes, be careful not to brown it. Add the fresh corn kernels and potato and sauté about 5 minutes more. Add the broth, enough to cover the vegetables, and the salt and pepper. Simmer the mixture on medium low heat for about ½ hour; until the potato falls apart and the corn is cooked down. Stir in 1 – 1 ½ cups of heavy cream. Remove from heat and carefully process in batches with either a high-speed blender or a blender wand. Break it down as much as possible, then force the mixture through a strainer, using a metal spoon to scrap the bottom of the strainer and push the mixture through. You will have a corn mash left in the strainer, I put that on top of my dogs’ dinner and they loved it – so no waste!
Note: You don’t have to strain out the corn fiber, but if you want silky-smooth bisque this is a necessary step.
Return the soup to the pot, heat to serving temp and adjust the seasonings, adding more cream if the mixture is too thick or a bit more stock. This is rich and decadent, and it makes an excellent first-course soup or a complete meal with some crusty bread and a side salad.