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
- 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
- 1/4 cup chopped fresh chives
- 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.