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Fresh Corn Bisque
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Course: Soup
Cuisine: American
Servings: 8
Author: Chris Scheuer
  • Fresh Corn Bisque:
  • 8 ears sweet corn kernels removed from cobs. Do not discard cobs
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 medium shallot peeled and coarsely chopped
  • ½ medium sweet onion peeled and coarsely chopped
  • 8 cups low sodium chicken broth
  • 1 large russet potato peeled and coarsely chopped
  • 1 teaspoon sea salt
  • freshly ground black pepper
  • 1 tablespoon pesto combined with 1 tablespoon extra virgin olive oil
  1. Melt butter over medium heat in a large Dutch oven or soup pot. Add oil, chopped shallot, and onion, and cook until soft and transparent, 4-5 minutes.
  2. Add chicken broth, corn cobs, and potato. Bring to a boil, then reduce to a simmer and cook for for 15 minutes until potato is very tender. Remove cobs, add corn and return to a simmer. Cook for another 2 minutes.
  3. Allow soup to cool slightly, then purée in batches in a blender or food processor until smooth. Place a fine sieve over a medium-size bowl and strain, pressing on solids with the back of a spoon. Discard solids.
  4. Return soup to pot, add salt and a generous grind of black pepper. Rewarm over medium heat. Serve in bowls garnished with fresh corn and drizzled with pesto oil.
Recipe Notes


Be sure to let the soup cool for 5-10 minutes before blending. Blending the mixture while very hot can actually force the lid off of the blender container due to the expansion of the steam, causing a huge mess. It also helps to start on low and progressively increase the blender speed. Blend in batches, filling the container about half full. Removing the center insert on the top of the blender (cover the opening with a folded kitchen towel) will also help prevent a mess.