This soup tastes exactly like buttery corn on the cob
We've had an abnormally hot summer this year, which is great for afternoons at the beach but not so ideal for coming home to an AC-less apartment and trying to make dinner. Luckily we just had a much needed spell of cooler days and I was able to celebrate by making this corn bisque. I think it’s honestly the best soup I’ve ever made – my fiancé and I were chugging our bowlfuls until they were empty and wiped out a four-person serving between the two of us. I kept calling it “corn hot chocolate” because the flavor and sweetness of the corn really comes through here. It’s the perfect dish to take your from summer to fall and best enjoyed with some crusty bread (I had this baking in the oven while the soup was simmering).
- Remove all the kernels and remaining corn pulp from 6 ears of corn and set aside along with the bare corn cobs.
- Meanwhile, melt 1/2 stick butter in a large pot and cook 1 minced onion and 2 cloves of minced garlic until soft but not brown, about 10 minutes.
- Add in the corn kernels and cobs and season with salt and pepper.
- Pour in 3 c. low-sodium chicken broth and a healthy splash of heavy cream, bring to a boil, then lower to a simmer and cover.
- Cook the mixture for 90 minutes, then turn off the heat and remove the cobs. Let cool slightly.*
- Puree the soup in a blender and then pour into a strainer set over a large bowl.
- Stir the soup in the strainer to push through all the liquid and discard the solids.
- Check for seasoning, then divide into bowls and garnish with a handful of minced fresh chives.
Serves two-four (main course)
Serves six (side dish)
*Adding super hot liquid to a blender can cause it to explode. Never fill your blender more than 2/3 full either.