Creamy Sweet Corn Bisque (No Flour)
The ultimate creamy corn bisque recipe using fresh corn. This traditional bisque is made without flour for a silky texture. This recipe using 4 layers of corn flavor so grab a piece of crusty bread, you will want to sop up every last drop.
Servings: 4
Calories: 378kcal
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.
- 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.
- Add the salt, pepper, broth, reserved corn juice, and the cobs. Bring to a boil.
- 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.
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!
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