Sweet Corn Bisque

This easy-to-make bisque recipe is a great way to take advantage of fresh sweet corn when it's in season. 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.

Sweet Corn Bisque

Sweet Corn Bisque

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Transfer the soup to a blender and purée until smooth.
  5. To serve, pour the bisque into individual bowls, drizzle with sriracha and garnish with corn kernels and chopped chives.