Restaurants›Y.O. Ranch Steakhouse›Smoked Corn Bisque Recipe

Smoked Corn Bisque Recipe

Inspired by Y.O. Ranch Steakhouse
Time1h
Serves6

Velvety cream corn soup made with fresh sweet smoked corn and topped with bacon, cotija cheese and cilantro oil

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Corn

Husk the corn and smoke it on a grill or in a smoker until tender and slightly charred, about 20 minutes. Allow to cool, then cut the kernels off the cob.

2

Sauté Aromatics

In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

3

Combine Ingredients

Add the smoked corn kernels to the pot along with the vegetable broth, salt, and black pepper. Bring to a simmer and cook for 15 minutes.

4

Blend the Soup

Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer to a blender in batches. Return the soup to the pot and stir in the heavy cream.

5

Finish and Serve

Adjust seasoning with lime juice, salt, and pepper to taste. Ladle the bisque into bowls and top with crumbled bacon, cotija cheese, and a drizzle of cilantro oil before serving.