Corn Bisque
Corn is a vegetable that evokes the image of summer. Those beautiful, tall stalks growing towards the sun. Luckily this summer vegetable is at our fingertips year-round and this soup makes the most out of fresh or frozen kernels of corn. Slightly sweet and delightfully creamy, this luscious Corn Bisque delivers sunshine even on the coldest days.
Equipment
- Large stockpot
- Small skillet
- Immersion blender
Ingredients
- 2 tablespoons olive oil
- ¼ cup butter
- 1 cup chopped onion
- 1 small shallot chopped, about 4 tablespoons
- 3 tablespoons flour
- ¼ teaspoon curry powder, toasted*
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- 3 10-ounce bags frozen corn, thawed or 4 cups fresh corn, roasted
- 4 cups milk, room temperature or warmed slightly
- 1 cup cream
- Optional garnishes for serving, chopped chives, lump crabmeat or shrimp
Instructions
- In a large stockpot, melt the butter with the olive oil over medium heat. Add the chopped onions and shallot and cook until they are translucent and tender, about 5 to 7 minutes.
- Toss the flour in, stirring well to prevent lumps from forming.
- Stir in the curry powder, kosher salt and pepper, blending into the onions.
- Add the corn, stir to coat in the flour and seasonings.
- Pour the milk into the pan, stirring until well combined. Let the soup warm through over medium heat, about 10 minutes.
- Using an immersion blender, purée the corn and onions until the soup is somewhat smooth in texture. Reduce the heat to medium-low and finish the soup by adding the cream. Cook the soup for an additional 15 minutes, stirring occasionally.
- Toast the curry by sprinkling the spice in a small skillet and warm over medium heat. Shake the pan and stir frequently while the curry is toasting to prevent it from burning. Heat until the curry is fragrant, about 3 to 5 minutes.
Notes
*Toasting spices can bring their flavor to life, in a manner, “waking them up”.