Last of Summer Corn Bisque

This soup has a pure sweet corn flavor with a velvety, creamy texture and it's vegan.  Makes a perfect entree soup with some crusty bread and a tomato or spring mix salad.  Even better the next day when all the flavors have a chance to marry together.
This soup is fine for freezing, just chill soup first before putting in freezer containers.  If you don’t have time to make corn stock just simmer your favorite stock with the corn cobs for about 30 minutes, I really feel at it gives the soup a really nice corn flavor.

Last of Summer Corn Bisque

  • ¼ Cup Olive Oil
  • 1/2  Onion, Chopped
  • 1 Clove of Garlic, Minced
  • 1 tsp Salt
  • ½ Cup Dry White Wine
  • 1 Carrot,½ inch  Dice
  • Fresh Cracked Pepper
  • 6 Ears of Fresh Corn with the Corn Kernels Removed
  • 6-8  Cups Corn Stock (Recipe Below)

Makes about 2 Quarts

  1. In a heavy bottom stock pot add olive oil, turn on medium.  Add onion, garlic and salt, saute until the onions are translucent about 7-10 minutes. 
  2. Add white wine and simmer for 5 minutes.
  3. Add carrots, pepper and fresh corn, stir until the onion mixture coats everything evenly.  
  4. Pour in 6 cups of corn stock, more can be added later if needed.  
  5. Simmer on medium low and stir often to prevent corn from burning.  After about 25 to 35 minutes the carrots should be very tender, the soup is ready.  
  6. Turn off heat.
  7. With an immersion or stick blender -blend soup in pot, careful it will be very hot.  Be patient when blending you want the soup to be very smooth and creamy.  
  8. If the soup seems too thick  add the extra corn stock.  Check for seasoning.

TIP- If you don’t have an immersion blender feel free to use a standard kitchen blender, just wait for the soup to cool before blending!   Hot liquid in the blender will make the lid explode off.  Trust me… I've done it, a lot..  

Corn Stock

  • ¼ Cup Olive Oil
  • 1/2 Sweet Onion, Chopped
  • 2 Stalks of Celery, Chopped
  • 2 Stalks of Carrot,  Chopped
  • 1 Teaspoon of Salt
  • 2 Cloves of Garlic, Sliced
  • 1 tsp. Whole Peppercorns
  • 2 Whole Way Leaves
  • 1 Bunch of Thyme
  • 1 Bunch Fresh Parsley
  • 8 Cups of Water
  • Six Corncobs with the Corn Kernels Removed

  1. In a heavy bottom stock pot on medium add olive oil.
  2. Add onions, celery, carrots, salt and garlic, saute until the onions are translucent about 7-10 minutes.  
  3. Add whole peppercorns, bay leaves,  fresh thyme and parsley, stir with until combined.
  4. Pour in water and add corn cobs.
  5. Simmer  on medium low for about 45 minutes until the carrots are very tender.  Cool slightly and strain through fine mesh strainer, set aside.


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