Corn Bisque

Chef Jon Davies

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.

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