Creamy Sweet Corn Bisque

"My classic corn soup is all about the sweet flavor of fresh corn. Silky and rich without any flour, it's thickened the traditional way—by blending the corn itself into a velvety bisque-style base. No bacon, no bold spices, just simple ingredients that let the corn shine. We are going to use the corn and the cob in 4 different ways. Each one adds a layer of flavor. Dividing the corn kernels and adding some at the end adds a fresh pop of flavor in every bite. They literally have a juicy burst when you bite into them. But if you want a completely smooth soup, you can add all the corn to the base. Plus, you use the corn cob two times, once for the corn milk and to flavor the stock. Just layer upon layer of flavor."

Preparation Time10 min

Cooking Time30 min