Corn Bisque Recipe
Velvety cream corn soup made with fresh sweet smoked corn topped with bacon, cotija cheese, and cilantro oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup Base
Method
Preparation
- 1
- 2
Add Corn and Broth
Add the fresh corn kernels and continue to sauté for another 5 minutes. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 15 minutes.
- 3
Blend the Soup
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- 4
Finish with Cream
Stir in the heavy cream, smoked paprika, salt, and black pepper. Heat the bisque gently until warmed through, but do not boil.
- 5
Prepare Toppings
In a small bowl, mix the crumbled cotija cheese and chopped cilantro.
