My classic corn soup is all about the sweet flavor of fresh corn. Silky and rich without any flour, it's thickened the traditional way-by blending the corn itself into a velvety bisque-style base. No bacon, no bold spices, just simple ingredients that let the corn shine.
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This is the perfect summer soup when sweet corn is at its peak. While my Cajun corn soup is all about comfort and seasoning, this corn bisque recipe is all about delicate corn flavor.
We are going to use the corn and the cob in 4 different ways. Each one adds a layer of flavor.
Dividing the corn kernels and adding some at the end adds a fresh pop of flavor in every bite. They literally have a juicy burst when you bite into them. But if you want a completely smooth soup, you can add all the corn to the base.
Plus, you use the corn cob two times, once for the corn milk and to flavor the stock. Just layer upon layer of flavor.
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📖Why My Recipe Works
- Grated Corn Cobs - You know the trick of adding the cobs to the broth but did you know that if you grate the corns after the kernels are removed, you can add even more flavor.
- Add Potato- For a rich and creamy soup without flour, you cook a single potato and puree it to thicken the soup. This is the same trick I use in my wildly popular yellow squash soup and my vegan celery soup.
🧾Ingredient Notes
- Corn - You will need corn on the cob for this recipe. Frozen corn can be used in a pinch but the soup will have less flavor overall.
- Oil - Use any neutral oil, or even butter or ghee.
- Onion - Use white or yellow onion. Or even shallot works.
- Fresh Thyme - Dried works in a pinch. Start with 1-2 teaspoons.
- Potato - No fancy potatoes are needed. A basic russet potato works best. Be sure to peel your potato. You can use other varieties, but the key is to use a high-starch potato.
- Broth - I use chicken stock but any vegetable broth works to keep it vegetarian. If your broth or stock is
- Heavy Cream - You can add coconut milk or a dairy-free milk if needed.
- Lemon Juice - I like adding acid to brighten up the soup. It doesn't taste lemony, it simply gives it a fresh vibe.
⏲️How to Make Corn Bisque
- After cutting off the kernels from the cob, grate each ear of corn to collect the extra kernels and juice.
- Soften the onion before adding most of the corn kernels and diced potatoes.
- Add the chicken broth and ears of corn and the corn "milk" you collect. Bring to a simmer and cook until the potatoes are tender.
- Remove the cob and puree in a blender or food processor. Be careful when transferring hot liquids.
- Add in the cream and squeeze of lemon juice before seasoning to taste with salt and pepper.
- Stir in the extra corn if using. You can also just use it as a garnish.
👩🏻🍳Jen's Testing Notes
- Don't worry about overcooking the potato. Because it is pureed, it will be fine.
- Gently simmer to avoid scorching and to preserve the corn's natural sweetness.
- For the silkiest soup possible, use a fine mesh strainer to strain the soup.
- Garnish with a swirl of creamy and extra thyme leaves,
- If your chicken or vegetable stock tastes salty, reduce the salt. You can always add more at the end!
- Add crab or poached lobster when serving for an elegant dinner party appetizer.
- For a thicker soup, use a larger potato; for a thin velvety soup, use a smaller potato.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Creamy Sweet Corn Bisque (No Flour)
Ingredients
- 5 ears sweet corn
- 1 Tablespoon olive oil
- 1 cup onion diced
- 2 cloves garlic
- 4 fresh thyme sprigs leaves removed from stems
- 1 medium russet potato peeled and diced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 cups chicken stock or vegetable broth
- ½ cup heavy cream
- 2 Tablespoons lemon juice
Instructions
- Using a knife, remove the kernels from the cob. Grate the bare cobs on a cheese grater to release extra juices. Set aside 1 cup of the corn kernels.5 ears sweet corn
- Melt oil in a stockpot over medium heat. Add the onion and cook until it begins to soften, about 5 minutes. Add the garlic, potatoes, thyme, and remaining corn kernels. Sauté for 2 to 3 minutes.1 Tablespoon olive oil, 1 cup onion, 2 cloves garlic, 1 medium russet potato, 4 fresh thyme sprigs
- Add the salt, pepper, broth, reserved corn juice, and the cobs. Bring to a boil.1 teaspoon kosher salt, ¼ teaspoon black pepper, 4 cups chicken stock
- Reduce the heat and simmer, stirring occasionally, until the potatoes are soft, about 15-20 minutes.
- Let cool slightly. Remove and discard the cobs. Transfer the mixture to a blender and purée until smooth. Be careful with the hot liquid!
- Place the pan over medium-low heat and stir in the reserved corn, heavy cream, lemon juice, salt, and pepper to taste.½ cup heavy cream, 2 Tablespoons lemon juice
Video
Notes
- After pureeing, strain the puree through a fine-mesh sieve for a silky smooth soup.
- For a thicker soup, use an immersion blender.
Storing Leftovers
- This soup freezes very well. Pour into a large mason jar, leaving plenty of headspace. Tightly seal. Chill in the fridge for 2 hours before moving to the freezer. The soup will keep for 3 months in the freezer.
- The soup can be stored in the fridge in a sealed container for 3 to 5 days. Making it perfect for meal prep!
JD says
It was delicious!
Marty says
This had so much corn flavor. Grating the corn was a good idea.
Jen Wooster says
Thanks for the kind review!
Chris W. says
This soup sounds incredible! I make soup all year round - once a week trying a different one. We live in northern Illinois and it's definitely corn country so getting the freshest corn is really easy. Generally, we buy extra at the end of sweet corn season and I remove the kernels and freeze them to have fresh all year long for salads, etc. Will most likely be my soup of choice for next week...