Corn Bisque
Serves: 4-6
  • 3 Tbsp olive oil
  • 1 potato, peeled and cubed
  • 1 small onion, chopped
  • 1 jalapeño, diced
  • 2 cloves garlic, chopped
  • 4 ears corn, husked and kernels cut from cob
  • 2 Tbsp fresh thyme
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 4 cups vegetable stock
  • ½ cup cream
  • Salt and freshly ground pepper to taste
  • Garnish: thinly sliced scallions, fresh parsley, radishes and diced bacon
  1. Heat oil in skillet over medium heat. Cook potato, onion, jalapeño and garlic until vegetables begin to soften, about 4 to 6 minutes. Add the corn, thyme, paprika and cumin. Cook until corn is tender, about 2 minutes. Add in the vegetable stock and cream. Bring to a boil and simmer for about 10 minutes. Transfer half the mixture to a food processor and purée until smooth. Return to pot and season with salt and pepper.
Recipe by Northwest Fresh at