Roasted Corn And Potato Bisque Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). If using fresh corn, remove kernels from 4 ears. If using frozen, thaw and drain. Pat kernels dry with paper towels.

Toss the corn kernels with 1 tablespoon olive oil and a pinch (about 1/4 tsp) salt. Spread in a single layer on a rimmed baking sheet.

Roast corn in the preheated oven until dark golden and slightly charred, about 15–20 minutes, stirring once halfway through to promote even browning. Remove from oven and set aside.

In a large heavy saucepan or Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons unsalted butter over medium heat until butter is melted and foamy.

Add the chopped yellow onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

Add minced garlic and fresh thyme leaves; cook for 30–45 seconds until fragrant but not browned.

Add the diced potatoes, roasted corn (reserve about 1/2 cup of roasted kernels for texture/garnish), smoked paprika, white pepper, and the remaining 1.25 tsp salt. Stir to coat and cook for 2 minutes.

Pour in 4 cups of vegetable or chicken stock. Increase heat to bring to a simmer, then reduce to maintain a gentle simmer. Cook until potatoes are very tender, about 15–18 minutes.

Using an immersion blender, purée the soup until very smooth. For an ultra-silky bisque, work in batches and strain through a fine-mesh sieve, pressing with the back of a ladle (optional).

Stir in 1 cup heavy cream and 1 tablespoon unsalted butter. Warm gently over low heat — do not boil after adding cream. Taste and adjust seasoning with additional salt, pepper, and a teaspoon of lemon juice if desired to brighten flavors.

While the soup finishes warming, heat a small nonstick skillet over medium-high heat with 1 tablespoon olive oil. Add the reserved 1/2 cup roasted corn kernels and sear for 1–2 minutes until warm and slightly crisp. This adds texture for plating.

Fold the seared kernels into the bisque or reserve for garnish. Stir in sliced chives.

While making the soup, separate and rinse the leek ribbons thoroughly to remove grit, then dry completely on paper towels or a clean kitchen towel.

Toss the dried leek ribbons lightly with 2 tablespoons all-purpose flour to help them crisp (shake off excess).

In a small heavy saucepan or deep skillet, heat about 1/2 to 3/4 cup neutral oil to 350°F (175°C) — or heat until a small piece of bread sizzles and browns in ~30 seconds. Use enough oil to allow the leeks to float.

Fry the leek ribbons in batches, stirring gently, until golden brown and crispy, about 30–60 seconds per batch. Remove with a slotted spoon to a paper-towel lined tray. Immediately season with 1/2 teaspoon fine sea salt while hot.

Allow fried leeks to cool and crisp fully. They can be made ahead and stored in an airtight container at room temperature for several hours.

Ladle the hot bisque into warmed bowls.

Garnish each bowl with a small pile of fried leeks (about 2 tablespoons each), a spoonful of the reserved seared roasted corn kernels, and a sprinkle of sliced chives.

Drizzle a small amount of olive oil or an extra 1/2 teaspoon of melted butter over each bowl if desired. Serve immediately.