Light and Creamy Corn Bisque
Try our lightened-up, 30-minute corn bisque recipe topped with fresh chives and a drizzle of sriracha. It's velvety smooth, easy to make, and a delicious way to make the most of fresh summer corn.
Servings: 4 servings
Ingredients
- 6 ears fresh sweet corn about 3 cups kernels
- 2 tablespoons butter preferably unsalted
- 1 medium shallot minced (about 2 tablespoons)
- 2 tablespoons all-purpose flour
- 3-1/2 cups low-sodium chicken broth
- 1 cup half-and-half
- Salt and freshly ground black pepper
- Sriracha optional
- 1/4 cup chopped fresh chives
Instructions
- Shuck the corn, slice the kernels from the cob and transfer them to a bowl, setting aside about 1/4 cup for garnish if desired.
- Use a spoon to scrape the cobs and release the juices (corn milk) and the portion of the kernels that remain after slicing. Add that mixture to the bowl as well.
- Melt the butter in a soup pot, add the minced shallot and sauté until soft and translucent, about 3 minutes. Sprinkle with the flour, combine well and continue cooking, stirring often, until the mixture is golden, 2 to 3 minutes longer.
- Slowly whisk in the chicken broth until well blended. Bring the mixture to a simmer and stir in the corn. Continue cooking for about 5 minutes until the corn is tender, stirring often.
- Add the half-and-half, season to taste with salt and pepper. Simmer the soup for another minute, then transfer it to a blender and purée until smooth (see notes).
- To serve, pour the bisque into individual bowls, drizzle with sriracha (if desired) and garnish with corn kernels and chopped chives.
Notes
Puréeing the soup: If you have a powerful hand-held blender, you may be able to purée the bisque in the soup pot (if it's not nonstick). Just bear in mind that the texture of the soup should be velvety smooth and not all hand-held blenders are capable of achieving that.
Nutrition
Calories: 273 | Total Fat: 15g | Cholesterol: 36mg | Sodium: 282mg | Carbohydrates: 32g | Fiber: 3g | Sugar: 8g | Protein: 8g