Name: Creamy Sweet Corn Bisque
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 5 ears sweet corn; 1 tablespoon olive oil; 1 cup onion, diced; 2 cloves garlic; 4 fresh thyme sprigs, leaves removed from stems; 1 medium russet potato, peeled and diced; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 4 cups chicken stock or vegetable broth; 1/2 cup heavy cream; 2 tablespoons lemon juice

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A rich and velvety soup that lets the natural sweetness of fresh corn shine, this creamy sweet corn bisque is made without flour for a naturally smooth texture. With layers of corn flavor from kernels, juice, and simmered cobs, every spoonful delivers depth and comfort. Perfect alongside a slice of crusty bread for dipping.

Why You’ll Love This Recipe

This bisque celebrates corn in all its forms, capturing a pure, sweet flavor that’s both comforting and refined. It’s naturally gluten-free, uses simple ingredients, and achieves creaminess without a roux. The potato adds body, the thyme lends a subtle herbal note, and the lemon juice brightens everything. It’s ideal for late summer corn season but equally delicious with good frozen corn in winter. Creamy Sweet Corn Bisque

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

5 ears sweet corn
1 tablespoon olive oil
1 cup onion, diced
2 cloves garlic
4 fresh thyme sprigs, leaves removed from stems
1 medium russet potato, peeled and diced
1 teaspoon kosher salt
¼ teaspoon black pepper
4 cups chicken stock or vegetable broth
½ cup heavy cream
2 tablespoons lemon juice

Directions

Using a sharp knife, cut corn kernels from the cobs. Grate the bare cobs over a cheese grater to extract juice. Reserve 1 cup of kernels for later.
In a stockpot over medium heat, heat olive oil. Add onion and cook for about 5 minutes until softened.
Add garlic, potato, thyme, and the remaining corn kernels. Sauté for 2–3 minutes.
Add salt, pepper, broth, reserved corn juice, and the scraped cobs. Bring to a boil.
Reduce heat and simmer for 15–20 minutes until potatoes are tender.
Remove and discard the cobs. Let the soup cool slightly, then blend in batches until smooth (use caution with hot liquids).
Return the bisque to the pot over medium-low heat. Stir in reserved corn kernels, heavy cream, and lemon juice. Adjust seasoning as needed.
Serve hot with crusty bread.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Variations

Vegan: Replace heavy cream with coconut cream or cashew cream.
Smoky: Add a pinch of smoked paprika or roasted poblano peppers.
Cheesy: Stir in shredded cheddar or Parmesan before serving.
Herbal twist: Swap thyme for basil or tarragon for a different aromatic profile.
Chunky style: Blend only half of the soup for a more textured bisque.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring often, until warmed through. Avoid boiling after adding the cream to preserve the smooth texture. This bisque is not ideal for freezing, as dairy can separate upon thawing.

FAQs

Can I use frozen corn?

Yes, though fresh corn gives the sweetest flavor. If using frozen, skip the cob-simmering step.

How do I make it spicier?

Add a pinch of cayenne pepper or diced jalapeño during the sauté step.

Can I make it ahead of time?

Yes, prepare up to 2 days in advance and reheat gently before serving.

Is it gluten-free?

Yes, it contains no flour or gluten-containing ingredients.

Can I use milk instead of cream?

Yes, though the bisque will be less rich and slightly thinner.

What’s the purpose of grating the cobs?

It extracts sweet corn milk, intensifying flavor and adding creaminess.

Can I use sweet potatoes instead of russet?

Yes, but it will change the flavor and color of the bisque.

How do I avoid blender splatter?

Blend in small batches and vent the lid slightly while covering with a towel.

Can I serve it cold?

Yes, for a summer twist, chill it after blending and serve as a cold corn soup.

What herbs go well with this bisque?

Parsley, basil, or chives make excellent fresh garnishes.

Conclusion

This creamy sweet corn bisque is proof that simple ingredients can create a luxurious, restaurant-quality soup at home. With its naturally sweet, velvety base and rich depth of flavor, it’s a perfect recipe for showcasing peak-season corn or brightening a winter menu with a taste of summer.

Emma