Simple Sweet Corn Bisque Recipe

In a bowl, our sweet corn soup with bacon is like summer and fall getting cosy together.

– 4 cups corn kernels, plus reserved cobs (about 4-5 ears of corn) – 6-8 slices bacon cooked and crumbled (reserve grease if you like and use it in place of some of the butter) – 4 Tbsp salted butter – 1 cup chopped sweet onion (about 1/2 onion) – 1 large shallot, peeled and minced – 1 Tbsp flour – 1 Tbsp dry sherry – 2 cups chicken broth – bay leaf – ¼ cup cream or half and half – salt and fresh cracked pepper GARNISH – corn kernels – crumbled bacon – snipped chive



15-minute boil chilly corn cobs. Save broth. Scraps. For 5 minutes, stir the onion and shallot in melted butter (or bacon oil) in a Dutch oven or soup pot.

Step 1

Step 2

Sprinkle flour into the pan and cook another minute. Stop flour from browning. Add sherry and stir as moisture evaporates.

Step 3

Pour 2 cups of corn cob broth and chicken stock into the pan and stir. Add bay leaf and corn kernels and boil. 

Step 4

Simmer gently for 10 minutes to tenderise corn. Remove and discard bayleaf. After cooling, purée the soup in a blender, food processor, or immersion blender. 

Step 5

I leave some texture in the soup, but you can purée it. Be careful when pureeing hot liquids: use a vented blender top.

Step 6

Put the soup back in the pot and add cream. Salt and pepper to taste, return to a simmer, and top with crumbled bacon, corn kernels, and snipped chives.

Also See

The Best Hungarian Mushroom Soup Recipe