Fresh Summer Corn Bisque
I call this dish a bisque because the hand-straining process makes it smooth, but unlike other bisques this recipe does not include cream. Instead it relies on the creaminess of a potato. And the use of a chinois or fine mesh strainer leaves a silky and elegant mouthfeel.
Fresh Summer Corn Bisque
This fresh summer corn bisque is a silky, hand-strained soup that uses potatoes for creaminess instead of dairy. Garnished with raw corn kernels and purple basil for a bright finish.
Course: Soup
Cuisine: American
Keyword: Bisque, Corn
Season: Summer
Servings: 8 Servings
Calories: 132kcal
Author: Jane Chapman
Ingredients
- 4 teaspoons unsalted butter
- 1 large white onion, chopped
- 1 carrot, peeled and chopped
- 1 stalk celery, chopped
- 1 teaspoon coarse salt
- 2 quarts chicken stock, organic
- 1-2 small Melody potatoes, or other yellow potatoes, peeled and cubed
- 8-10 ears sweet white corn, husk and silk discarded and kernels removed for use. (Set aside 3–4 of the cleaned cobs to use in the soup.)
- Finely ground white pepper, to taste
- Purple basil leaves, for garnish
Instructions
- Melt butter in soup pan to sauté the onion, carrot and celery. Add salt and cook until the vegetables are soft and onions are translucent.
- Turn heat to high and fill pot with the chicken stock. Once at a boil, lower heat to create a gentle boil. Add the cubed potato and 3 corn cobs you’ve set aside (kernels removed).
- Once the potato is soft, about 5–10 minutes, add the raw corn kernels and cook about 3–5 minutes, or until soft. Remove a cup or two of stock and set aside.
- Remove the soup from heat and let cool a few minutes and then begin blending the soup with your immersion blender. Next, working in small batches, place the chinois over a stockpot and begin ladling the blended soup through your strainer.
- In between batches, gently remove the excess corn pulp or rinse the strainer. Once you have strained the soup you may add the f ine white pepper to taste and adjust the thickness of the bisque by pouring in small amounts of the stock you have set aside.
- Serve right away or store in the refrigerator for several days and reheat when ready to serve. Garnish the bisque with a small handful of raw corn kernels, freshly ground black pepper and chopped purple basil.
Nutrition
Serving: 1cup | Calories: 132kcal | Carbohydrates: 15g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 641mg | Potassium: 405mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1369IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 1mg