One of my favorite local restaurants is The House of William and Merry. The creativity and pure deliciousness coming out of that restaurant is impressive! A recent dinner there inspired me to use some of my CSA corn this week to make this Corn Bisque!
This silky corn bisque is delicious on its own, but I strongly suggest topping it with chopped bacon for extra saltiness and chives for brightness.
To make the corn bisque, you first make a corn stock. You’ll make more than you need for this particular recipe but don’t throw it away! You can use this lovely liquid like you would use vegetable or chicken broth.
Ingredients:
- 6 ears of corn, shucked
- 8 slices of bacon, cooked (I like to cook mine in the oven)Â note: reserve the bacon grease!)
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 1 tablespoon flour
- 1 tablespoon apple cider vinegar
- 1 bay leaf
- 1/4 cup heavy cream
- salt, to taste
- pepper, to taste
- chives, for garnish
Begin by removing the corn kernels from the cobs, reserving the kernels.
Add the corn cobs to a large stock pot and fill with 8 cups cold water.
Bring to a boil and cook for 15 minutes.
Set aside to cool. Strain and discard the cobs and solids.
Cook your bacon however you prefer. Reserve the grease. Let the bacon cool, then crumble.
Add 2 tablespoons of the bacon grease and 2 tablespoons butter to a large pot over medium heat. Add in the onion and cook for 5 minutes, stirring occasionally, until fragrant.
Sprinkle with the flour and cook for another minute, stirring constantly.
Stir in the apple cider vinegar, stirring constantly until it completely evaporates.
Pour in 4 cups of the corn broth.
Add in the bay leaf and reserved corn kernels, stirring to combine.
Bring the mixture to a simmer and cook for 10 minutes.
Remove from heat, discarding the bay leaf. Using an immersion blender (paid link), carefully puree to your preferred texture.
Once pureed, stir in the heavy cream and season with salt and pepper.
Spoon into bowls and top with crumbled bacon and chives.
This Corn Bisque tastes just like summer.
I made this on one of the cooler summer days we’ve had lately and it was such a comforting choice!
Corn Bisque
Ingredients
- 6 ears of corn shucked
- 8 slices of bacon cooked (I like to cook mine in the oven) note: reserve the bacon grease!)
- 2 tablespoons unsalted butter
- 1 small onion chopped
- 1 tablespoon flour
- 1 tablespoon apple cider vinegar
- 1 bay leaf
- 1/4 cup heavy cream
- salt to taste
- pepper to taste
- chives for garnish
Instructions
- Begin by removing the corn kernels from the cobs, reserving the kernels.
- Add the corn cobs to a large stock pot and fill with 8 cups cold water.
- Bring to a boil and cook for 15 minutes.
- Set aside to cool. Strain and discard the cobs and solids.
- Cook your bacon however you prefer. Reserve the grease. Let the bacon cool, then crumble.
- Add 2 tablespoons of the bacon grease and 2 tablespoons butter to a large pot over medium heat. Add in the onion and cook for 5 minutes, stirring occasionally, until fragrant.
- Sprinkle with the flour and cook for another minute, stirring constantly.
- Stir in the apple cider vinegar, stirring constantly until it completely evaporates.
- Pour in 4 cups of the corn broth.
- Add in the bay leaf and reserved corn kernels, stirring to combine.
- Bring the mixture to a simmer and cook for 10 minutes.
- Remove from heat, discarding the bay leaf. Using an immersion blender (paid link), carefully puree to your preferred texture.
- Once pureed, stir in the heavy cream and season with salt and pepper.
- Spoon into bowls and top with crumbled bacon and chives.
What do you think?