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Corn Bisque
Corn Bisque
This soup can be garnished with shrimp (see above!) or crab for a tasty variation, and it is used in the sauce recipe for Seared Scallops with Sweet Corn Puree Sauce.
Gather these ingredients
- 6 ears of corn; scrape kernels and save cobs
- 1 onion minced
- 4 cloves garlic minced
- 4 Tbsp. butter
- 2 Tbsp. flour
- 3 cups chicken stock
- 1 qt. cream
- 4 sprigs thyme
Instructions
- Place cobs in a large pot and cover with stock and cream. Add thyme. Simmer on low for 20 minutes.
- In a soup pot, melt butter. Sweat onions, garlic, and corn kernels until soft. Dust with flour and mix well.
- Strain cream and stock; discard cobs. Slowly whisk liquid into corn mix. Simmer for 20 minutes and then purée for bisque. Season with salt and pepper.
