Corn Bisque Recipe: How to Make Bisque With Fresh Corn
Written by MasterClass
Last updated: Oct 9, 2024 • 2 min read
Corn bisque has all the flavor of corn chowder, but with a smooth texture that’s the result of blending and then straining the soup. Thicken it with heavy cream and a Russet potato, and make it with either fresh or frozen corn, depending on the season.
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What Is Corn Bisque?
Corn bisque is a rich and creamy soup you can make by simmering sweet corn kernels with stock and aromatics, then blending and straining the mixture until smooth. Finish the final soup with heavy cream and assorted garnishes. Traditional bisque recipes feature seafood like lobster, crawfish, shrimp, or crab as the main ingredient—chefs typically grind the crustacean shells into a fine paste to thicken the mixture—but rice or other starches like flour or potato may also be used to thicken vegetable-based bisque.
Like creamed corn soup or corn chowder, the flavors of corn bisque are an easy pairing for additional ingredients, like shrimp, crab, or sautéed veggies.
3 Tips for Making Corn Bisque
Learn how to make the best of this creamy corn soup, in or out of season.
- 1. Preparing the corn: To remove corn kernels from fresh corn cobs, hold the cob upright in a large mixing bowl and carefully run a sharp knife down each side. For an extra burst of concentrated corn flavor, run the backside of your knife down the cobs to collect every bit of the starchy, sweet liquid left behind.
- 2. Using fresh, frozen, or canned corn: You can make corn chowder using fresh corn, frozen kernels, and even canned corn. If using frozen corn, thaw before using; if using canned corn, drain before using.
- 3. Serving corn bisque: Serve corn bisque as an appetizer or starter, garnished with fresh herbs, toasted pine nuts, or homemade croutons, or alongside a grilled cheese sandwich for dipping.
How to Store Leftover Corn Bisque
Store leftover corn bisque in an airtight container in the refrigerator for up to one week. Reheat over medium-low heat on the stovetop, whisking with a bit of water as needed to return to a smooth consistency. Adjust seasoning as needed.
Corn Bisque Recipe
makes
prep time
10 mintotal time
45 mincook time
35 minIngredients
- 1
Heat oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add onion, garlic, white ends of the scallions, and bay leaf, and sauté until soft and fragrant.
- 2
Add the diced potato and broth. Bring to a boil. Reduce to a simmer, and cook until potatoes are tender and cooked through, 12–15 minutes.
- 3
Add the corn kernels and the rest of the sliced scallions, and season with salt and pepper. Continue to cook 10–15 more minutes, until reduced by a third.
- 4
Remove from the heat and use an immersion blender to purée the soup until smooth. Alternatively, blend the soup in a high-speed blender or food processor, working in batches as needed. Clean out the pot, and return to the stove.
- 5
Using a fine mesh strainer or chinois, strain the soup back into the pot. Add the cream. Heat over medium-low heat, stirring to incorporate, until warmed through. Cover to keep warm.
- 6
Melt the butter in a small skillet over medium heat, swirling occasionally until lightly browned and nutty. Remove from the heat and add the sage leaves. Let the leaves sizzle until crisp, about 2–3 seconds, then carefully remove to a paper towel-lined plate, reserving the browned butter.
- 7
Ladle soup into serving bowls and garnish with a drizzle of browned butter and a few frizzled sage leaves.
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