Finished with a drizzle of sriracha and a sprinkling of fresh chives for added flavor, this soup can be served as a first or main course.
To cut down on the fat and calories a bit, our recipe is made with a base of chicken broth and half-and-half rather than heavy cream, but the corn itself adds so much creamy texture you’d never know you were eating a lighter version of sweet corn bisque.
More Soup Recipes:
Sweet Corn Bisque
Our lightened-up corn bisque recipe is made with fresh sweet corn, chicken broth and half-and-half and finished with a drizzle of sriracha and some chopped fresh chives for added flavor.
Ingredients
- 6 ears fresh sweet corn, (about 3 cups kernels)
- 2 tablespoons butter
- 1 medium shallot, very finely chopped
- 2 tablespoons flour
- 3-1/2 cups low-sodium chicken broth
- 1 cup half-and-half
- Salt and freshly ground black pepper
- Sriracha
- 1/4 cup chopped fresh chives
Instructions
- Shuck the corn, cut the kernels from the cob and transfer to a bowl. Set aside about 1/4 cup of the kernels for garnish. Using a spoon, scrape the cobs to release the last bits of the kernels and add to the bowl.
- Melt the butter in a soup pot, add the shallot and sauté until soft and translucent. Add the flour, combine well and continue cooking, stirring often, until the mixture is golden.
- Whisk in the chicken broth slowly until well blended, then bring the mixture to a simmer and stir in the corn. Continue cooking, stirring often, for 4 to 5 minutes, then stir in the half-and-half and season to taste with salt and pepper.
- Transfer the soup to a blender and purée until smooth.
- To serve, pour the bisque into individual bowls, drizzle with sriracha and garnish with corn kernels and chopped chives.
Nutrition Information
Nutrition Facts
Sweet Corn Bisque
Amount per Serving
Calories
283
% Daily Value*
Fat
15
g
23
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
6
g
Cholesterol
36
mg
12
%
Sodium
230
mg
10
%
Carbohydrates
35
g
12
%
Fiber
3
g
13
%
Sugar
9
g
10
%
Protein
9
g
18
%
Trans Fat
1
g
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
Mary says
Hi Lynn, Would you know how many cups of corn are needed to make this soup? I’ve shucked some local sweet corn and some of the ears are a bit spars.
Thank you
Lynne Webb says
Hi Mary,
An average ear of corn yields about 1/2 cup of kernels, so you’ll need about 3 cups to make this soup.
Kristin says
Delicious! And so easy to make.
Lynne Webb says
Hi Kristin,
Glad you enjoyed the soup. Thanks for taking the time to let us know.