Description
A rich, silky sweet corn bisque made without flour, showcasing fresh corn in multiple layers of flavor. Creamy, comforting, and perfect with crusty bread for soaking up every drop.
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
Instructions
- Using a knife, remove corn kernels from the cobs. Grate the bare cobs on a cheese grater to extract juice. Reserve 1 cup kernels for later.
- In a stockpot over medium heat, heat olive oil. Add onion and cook for about 5 minutes until softened.
- Add garlic, potatoes, thyme, and remaining corn kernels. Sauté for 2–3 minutes.
- Add salt, pepper, broth, reserved corn juice, and corn cobs. Bring to a boil.
- Reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Remove and discard cobs. Let soup cool slightly, then transfer to a blender and purée until smooth (use caution with hot liquids).
- Return to the pot over medium-low heat. Stir in reserved corn kernels, heavy cream, and lemon juice. Adjust salt and pepper to taste.
- Serve hot with crusty bread.
Notes
- For extra sweetness, use peak-season corn.
- Vegetable broth keeps the recipe vegetarian-friendly.
- For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: approx. 220
- Sugar: 9g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 5.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 28mg
