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Summer Corn Bisque Recipe

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Summer Corn Bisque Recipe
Votes: 4
Rating: 2.75
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Rate this recipe!
Prep Time 10 minutes
Cook Time 30 minutes
Servings
4 people
Ingredients
  • 4 slices bacon chopped
  • 2 tablespoons butter
  • 2 green onions chopped
  • 1 poblano pepper seeded + chopped
  • 2 cloves garlic minced or grated
  • 2 tablespoons flour
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • Pinch of cayenne pepper
  • kosher salt and pepper
  • 4 cups low sodium chicken broth
  • 2 cups whole milk
  • 1 baking potato peeled and cut into 1/2-inch pieces
  • 6 cups fresh or frozen yellow corn about 8 ears
  • 1 tablespoon honey
  • 1/3 cup fresh basil chopped
  • Shredded cheddar cheese for serving
  • Grilled corn kernels and chopped chives for serving (optional)
Prep Time 10 minutes
Cook Time 30 minutes
Servings
4 people
Ingredients
  • 4 slices bacon chopped
  • 2 tablespoons butter
  • 2 green onions chopped
  • 1 poblano pepper seeded + chopped
  • 2 cloves garlic minced or grated
  • 2 tablespoons flour
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • Pinch of cayenne pepper
  • kosher salt and pepper
  • 4 cups low sodium chicken broth
  • 2 cups whole milk
  • 1 baking potato peeled and cut into 1/2-inch pieces
  • 6 cups fresh or frozen yellow corn about 8 ears
  • 1 tablespoon honey
  • 1/3 cup fresh basil chopped
  • Shredded cheddar cheese for serving
  • Grilled corn kernels and chopped chives for serving (optional)
Votes: 4
Rating: 2.75
You:
Rate this recipe!
Instructions
  1. Heat a large soup pot over medium heat.
  2. Add the bacon and cook until the bacon is crisp, about 5 minutes.
  3. Remove the bacon and drain on paper towels. Set aside.
  4. Drain off all but 1 tablespoon of the bacon grease and return the pot to medium heat.
  5. Add the butter, white parts of the green onion (reserve the green parts for later) and the poblano pepper, cook for 3-4 minutes or until the pepper is soft.
  6. Add the garlic and cook another minute or until fragrant.
  7. Stir in the flour, chili powder, oregano and a pinch of cayenne pepper (adding more or less to your taste). Season with salt + pepper.
  8. Slowly pour in the chicken broth and milk.
  9. Add the potatoes and corn.
  10. Cover and simmer 15 to 20 minutes or until the potatoes are fork tender.
  11. Stir in the reserved green onions, honey and reserved bacon.
  12. Simmer over LOW heat until ready to serve. Just before serving, stir in the basil. Taste and adjust salt + pepper.
  13. Divide the bisque among bowls and top with grilled corn kernels and shredded cheddar.
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