Tis the season for sweet corn 🌽 Over Labor Day weekend we paid a visit to Viel Farm because they have some of the best sweet corn on the seacoast. Fun fact about Viel Farm in Rollinsford, NH, they’re celebrating 100 years of business. Talk about a milestone
Corn is a super versatile ingredient; corn bread, corn on the cob, corn chowder, corn salad (like my Mexican Black Bean & Corn Salad), corn risotto, grits, polenta, corn salsa; the list of dishes you can create with corn is endless.
As I was preparing this post, I became curious about the difference between a bisque and chowder. A bisque is a smooth soup, while a chowder is thick and tends to have their ingredients and vegetables visible. Since I plan to use my immersion blender for a creamy soup, this constitutes as a bisque 😋
Soup, Bisque and Chowders are autumn comfort foods, for sure 👍 I’m looking forward to bringing these dishes back into our meal rotation. When creating a soup, bisque or chowder, you need to garnish to add texture and flavors. For today’s bisque I plan to use crispy bacon, which will provide savoriness, crunch and provides the fat needed to saute my veggies; jalapeno, because sweet corn needs some heat; and cooked corn kernels, because it’s corn bisque afterall 😉
- For the Corn Stock – Note: this makes ~5 cups of stock
- 4 ears of corn with the corn removed
- 1 clove of garlic, smashed
- 1 bay leaf
- 1 leek, chopped
- 4 cups of chicken stock
- 2 cups of cream
- I used heavy cream which helps to create a thicker bisque
- 1tsp of salt
- 1tsp of ground peppercorns
- For the Bisque
- 2 stripes of bacon, cut into bite size pieces
- 2 cloves of garlic, smashed and chopped
- 1 leeks, cut into thin rings
- The corn and milk from the 4 ears of corn
- My corn was grilled previously, but you can certainly use fresh
- The corn stock
- Dash of hot sauce 🌶️, I used Louisiana Hot Sauce because I like the vinegar punch
- If you’re using sweet corn YOU NEED the hot sauce
- Salt & pepper, for seasoning
- Ideas for Garnishing – you know me I love to garnish my food 😉
- Crispy Bacon ✔
- Jalapeno ✔
- Fresh Corn Kernels ✔
- Fresh Cream
- Splashes of Hot Sauce
- Green onions
- Shredded cheddar or crumbled cotija
1. I begin by removing my corn from the cob. I do this in a large bowl to prevent the corn kernels from flying around the kitchen, see the video below.
Don’t forgot to remove all the milk from the cob by running the nonsharp side of the knife down your cob.
2. Now you’re ready to create the stock. Add all stock ingredients into a stock pot and simmer on low for 3 or 4 hours (i.e. until the stock tastes of corn). Be careful not to boil the stock because you don’t want your cream separating.
3. Once the stock is ready, drain the stock using a mesh strainer and allow to cool or start creating your bisque. Note: you’re able to store the corn stock in the refrigerator until you’re ready to create your bisque. Corn stock will last for ~1 week in the fridge.
4. Bisque time! I start by crispying my bacon in the large stock pot. Once the bacon is crispy (I will garnish my bisque with the crispy bacon), I remove it with a slotted spoon reserving the bacon fat in the pot.
4. Add your garlic and leeks to the bacon fat (if you need more fat, add some butter) and saute on medium heat until fragrant and the leeks become translucent.
5. Add your corn kernels to the pot and saute for another minute or two.
6. Now add your stock and mix until well combined. Turn your heat to low to avoid breaking your stock. Simmer on low for ~20 minutes.
7. Blend your ingredients together with an immersion blender. You’re aiming for a smooth texture.
8. Add a dash or two of hot sauce and season as needed.
9. Simmer on low for another few minutes.
10. Ladle the bisque into soup bowls and garnish as desired, cheers🥂