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.

Course Soups

Cuisine American

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings servings

Calories 283

Author Lynne Webb

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