Our light sweet corn bisque recipe is easy-to-make and an excellent way to take advantage of fresh sweet corn when it’s fresh in season.

Sweet Corn Bisque Bowl With Chives, Corn, and Sriracha.

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.

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Sweet Corn Bisque

Sweet Corn Bisque

4.7 from 15 votes
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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.
Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
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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.
Author: Lynne Webb
Course: Soups
Cuisine: American
Calories: 283kcal, Carbohydrates: 35g, Protein: 9g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 230mg, Fiber: 3g, Sugar: 9g
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