The other day I left the kitchen and walked over to Farmer Bankhead’s stand, where he was unloading bushels of corn. The variety, he shared, was called “Incredible.” Back to the kitchen, I went to make “Incredible Corn Bisque.”
2 tablespoons butter
2 tablespoons EVOO
2 cups onions
1/2 cup carrot
1/2 cup celery
1 red bell pepper
1 jalapeno
7 1/2 cups fresh corn kernels
1 teaspoon fresh thyme
1/4 teaspoon cayenne pepper
6 cups vegetable stock
1 cup heavy cream
Combine butter & EVOO in large pot - heat gently. Add onions, carrot and celery - sweat 8-10 minutes. Add red pepper & jalapeno - cook slowly for an additional 13-15 minutes. Add corn, thyme and cayenne. Add stock. Cook over medium heat for 45 minutes - stirring from time to time. Add heavy cream - simmer for 15-20 minutes. Season to taste with salt and pepper. The Corn Bisque may be pureed in blender/food processor.
Comments
Sarah Sep 15, 2010
I made this soup last weekend for my family, delicious! The right amount of spice and a perfect way to use fresh corn this time of year.