Creamy Sweet Corn Bisque

My grandfather rarely passes a roadside stand without stopping for a bag full of fresh vegetables.  It's one of those yearly happenings that let you know that Summer is really here, and that everything is just like it is supposed to be.  

Creamy Sweet Corn Bisque {Pedantic Foodie}

Sometimes he would bring home tomatoes.  Sometimes cucumbers.  But my favorite thing to see poking out of the bag was sweet corn.  

Sweet corn is vegetable candy - let's just call it what it is.  It's utter perfection grilled and buttered, but it also makes some pretty fine soup, especially if you include bacon and parmesan. Oh boy...

Creamy Sweet Corn Bisque {Pedantic Foodie}

Let's take a close look at this bisque lineup.  Our bisque has a foundation of onions and garlic, cooked in bacon grease.  Oh yes, good things are happening.  

Creamy Sweet Corn Bisque {Pedantic Foodie}

Fresh sweet corn, preferably bought from a stand with no attendant and one of those little jars scribbled with the words "honor system."  I love those stands because they make me remember that not everyone is this world is as cynical as I often assume.

Creamy Sweet Corn Bisque {Pedantic Foodie}

Heavy cream, milk, and chicken broth form our liquid team.  

Creamy Sweet Corn Bisque {Pedantic Foodie}

Lastly, a parmesan rind is added to bring some rich, cheesy, saltiness to our broth.  

Creamy Sweet Corn Bisque {Pedantic Foodie}

After all the ingredients have had some time to get to know one another, they are blended up with a stick blender.  

The bisque is finished with unsalted butter, salt, and a twist of fresh lemon.  

I like potatoes in my corn chowder, so I decided that they needed to make their may into this bisque somehow.  I roasted some fingerlings with olive oil and salt and dropped them into the middle of my bowl before topping it all with bacon and parmesan. 

Creamy Corn Bisque {Pedantic Foodie}

Oh yes -- you should definitely grill some bread and rub it with fresh garlic, for dipping.  

Creamy Sweet Corn Bisque {Pedantic Foodie}

Here we are.  It's sweet, it's rich, and it is packed full of the flavors of Summer.  

Sincerely,

  Pedantic Foodie


Creamy Sweet Corn Bisque 

serves 6 

for the roasted potatoes 

  • 1 lb fingerling potatoes 
  • 3 tablespoons olive oil 
  • 1/2 teaspoon salt 

Preheat oven to 450 degrees. 

In a large bowl, combine potatoes, olive oil, and salt.  Toss to coat.  

Place the potatoes on a baking sheet lined with parchment and bake for 15-25 minutes, until the potatoes are cooked through and the skins have begun to brown.  

Allow to cool slightly before serving with the soup.

for the bisque 

  • 3 rashers of bacon, diced 
  • 1 medium sweet onion, diced 
  • 2 gloves garlic, minced, 
  • 1 1/2 teaspoons salt, divided
  • 1 tablespoon olive oil 
  • freshly ground black pepper
  • 4 ears fresh sweet corn, corn removed from cob
  • 2 tablespoons heavy whipping cream 
  • 3 cups milk
  • 1/2 cup vegetable or chicken broth
  • 1 parmesan rind 
  • 4 tablespoons unsalted butter 
  • grated parmesan, for topping
  • fresh lemon juice 

In a large pot or dutch oven, cook bacon oven medium high heat until crispy.  Remove the bacon from pan and reserve for topping. 

With the pan still over medium high heat, add 1 tablespoon olive oil, onion, garlic, black pepper (to taste) and 1/2 teaspoon salt to the pan; cook until the edges of the onions are deep golden brown.  Add fresh corn and cook for 1-2 minutes, until it begins to brown. 

Add heavy cream, milk, broth, and parmesan rind to the pan and bring to a simmer.  Reduce heat and cook for 25-30 minutes, until the corn is soft.  Remove from heat and allow to cool slightly. 

Pour the soup into your blender, or use a stick blender to roughly puree the soup.  Do not try to get it completely smooth, the bits of corn will provide a pleasant texture.  Stir in butter until melted.  Finish with salt* and a squeeze of fresh lemon juice. 

Serve immediately with roasted potatoes, reserved bacon, and parmesan. Enjoy!  

*I used a whole teaspoon of salt but the portion may vary depending on the saltiness of your bacon. 

Spicy and Bright Summer Salad with Roasted Fingerling Potatoes

It's officially Summer and I've already taken full advantage of the bright flavors and juicy watermelons this season has to offer.  My ice cream machine has been hard at work churning out brown sugar carrot gelato and banana pudding ice cream, and I'm trying to figure out how to make every dessert taste like a s'more…. More on that later. 

Summer is so full of inspiration, and much of that takes a sweet form, but my palate has been yearning for something light and savory -- something like a salad.

Spicy and Bright Summer Salad with Roasted Fingerling Potatoes {Pedantic Foodie}

I think this will be my go-to summer salad.  Last year I made this one a lot, but this year I was looking for something slightly heartier.  I found what I was yearning for by gathering a bunch of my favorite things from the market and tossing them in a super garlicky dressing that could make just about anything become as addicting as a potato chip.  

It is incredibly simple, and you likely have all the required ingredients in your kitchen right now.  Lemon juice, extra virgin olive oil, salt, garlic, and a hearty helping of pecorino romano.  Of course, if you have parmesan lying around you could certainly use that instead.  Just make things easy on yourself.  It's Summer, after all.  

Spicy and Bright Summer Salad with Roasted Fingerling Potatoes {Pedantic Foodie}

I really like having protein in my salads, because, to be perfectly honest, if I don't, I end up wanting a second lunch around 2pm.  Chicken is typically my go-to but I often forget to grill it ahead of time, and when it's time for lunch I rarely feel like firing up the grill just for a salad.  So, I turned to a cured meat, such as salami, that requires no cooking whatsoever.  

It provides me with the protein I crave and the simplicity I need.  It's also a total treat because it's rich, flavorful, and indulgent.  Win, win!

Spicy and Bright Summer Salad with Roasted Fingerling Potatoes {Pedantic Foodie}

The roasted fingerlings are probably/definitely my favorite part of this salad situation.  I had to restrain myself from eating them all before they made it to the salad. 

If you would like to make this salad even simpler, just roast your potatoes ahead of time and refrigerate!  You can warm them up a bit in the microwave before adding them to your salad.  

Spicy and Bright Summer Salad with Roasted Fingerling Potatoes {Pedantic Foodie}

If you have never tried marinated cherry peppers, they are very sweet and mildly spicy.  They bring a lovely element to a salad, such as a handful of olives might add.  

Spicy and Bright Summer Salad with Roasted Fingerling Potatoes {Pedantic Foodie}

Assembly time!  

I love all the vibrant colors.  Don't forget to top your salad with an extra dose of grated pecorino romano!  Like anyone would forget cheese...

Spicy and Bright Summer Salad with Roasted Fingerling Potatoes {Pedantic Foodie}

It's lunch time.  Step away from your desk, scroll through Instagram and enjoy Summer in salad form.  

Spicy and Bright Summer Salad with Roasted Fingerling Potatoes {Pedantic Foodie}

Happy Wednesday!

Sincerely, 

   Pedantic Foodie


Spicy and Bright Summer Salad with Roasted Fingerling Potatoes

serves 2 

for the dressing

  • 2 tablespoons pecorino romano, finely grated 
  • 1 clove garlic, grated into a paste
  • 1 tablespoon freshly squeezed lemon juice
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt

In a small bowl or jar combine pecorino romano, grated garlic, salt, and lemon juice.  Slowly stream in olive oil while whisking constantly to form an emulsion.  Set aside or refrigerate until ready to use.  

for the salad

  • 1/2 lb fingerling potatoes 
  • 1 1/2 tablespoons olive oil 
  • 1/2 teaspoon salt 
  • freshly ground pepper
  • 5 cups spring lettuce 
  • 1/4 marinated cherry peppers, sliced into strips 
  • 1/4 cup sliced salami 
  • pecorino romano, to taste 

Preheat oven to 475 degrees.  Line a large baking sheet with parchment paper.  

In a medium bowl combine olive oil, salt, and pepper.  Add fingerling potatoes and toss to coat.  Spread the potatoes evenly on the baking sheet and bake for 25-30 minutes, until the potatoes are deep golden brown and fork tender.   Remove from oven and allow to cool slightly while you prepare the other salad components. 

Pour half of the prepared dressing into the bottom of a medium bowl.  Add lettuce, cherry peppers, salami, and roasted potatoes.  Pour the remaining dressing over the salad and toss to coat.  Top with an extra dose of pecorino romano and serve immediately.  Enjoy! 

{BURGER BASH WEEK} THE FINALE

Friends, it's finally time!  We have reached the last day of Burger Bash Week and I hope you have called your friends because its almost time to set the table - picnic table, that is. 

Burger Bash Burger {Pedantic Foodie}

We have been juicing, baking, and frying all week in preparation for this and it's finally here!  It's time to make some burgers!

Burger Bash Burger {Pedantic Foodie}

The last component of our very fancy burger is, the burger!  This burger is stuffed with Brie and Gruyere, one of my favorite cheese pairings.  

It's seasoned simply, with just a bit of garlic power, thyme, salt, and pepper.

Burger Bash Burger {Pedantic Foodie}

And then it's grilled.  

Hello darling...

Burger Bash Burger {Pedantic Foodie}

Our homemade Caramelized Onion Burger Buns are lightly toasted and spread with our Caramelized Onion and Apple Jam.

Burger Bash Burger {Pedantic Foodie}

Hot, crisp, onion rings are arranged and drinks are poured. 

Burger Bash Burger {Pedantic Foodie}

Ta-da!!!

Burger Bash Burger {Pedantic Foodie}

Refreshing, tropical drink? Check!  Homemade condiment in the form of Caramelized Onion and Apple Jam? Check!  Soft, homemade Caramelized Onion Burger Buns?  Check!  Obligatory fried element a.k.a. crispy onion rings?  Check!  Juicy, cheesy, stuffed burgers?  Check!  And we are done!

These burgers are not only the perfect way to begin your summer, they will also make your backyard picnic the coolest and most delicious picnic of the summer.

Burger Bash Burger {Pedantic Foodie}

If you haven't begun your cooking yet, here are all the recipes you'll need to throw your very own Burger Bash!

Papaya Ginger Lemonade Spritzer

Caramelized Onion and Apple Jam

Caramelized Onion Burger Buns

Tempura-Battered Onion Rings

Oh, and if you'd like to have dessert as well, (I always want dessert), you could definitely make these pies, or these milkshakes.

Thanks for spending this week with me!  I hope you all enjoy!

Sincerely, 

   Pedantic Foodie

p.s. I didn't forget your shopping list - you'll find a list of everything you need for these scrumptious burgers after the recipe! 


Brie and Gruyere Stuffed Burgers

makes 4

- 1 lb 80/20 ground beef

- 1 teaspoon salt

- 1/4 teaspoon garlic powder

- 1/4 teaspoon dried thyme 

- freshly ground pepper 

- 1/4 cup grated Gruyere 

- 3 ounces triple cream Brie 

In a large bowl, combine ground beef and seasonings.  Use your fingertips to work the seasonings into the ground beef, being careful not to squeeze into a paste.

Divide the meat into four 4-ounce portions. 

Using a sharp knife, remove the rind from the Brie and cut it into cubes.  Combine Brie and Gruyere in a small bowl and beat with a hand mixer to form a rough paste.

Take about 1 tablespoon of the cheese mixture and press it into the center of each portion of beef.  Shape the ground beef around the cheese and press gently to flatten and shape the burger.

Wrap each burger in plastic wrap and refrigerate for about 30 minutes.  This will allow the burger to set up a bit which will help it to hold onto the cheese once it hits the heat. 

When the burgers have chilled, heat up your grill and place the burgers over medium-high heat.  Cook for 3-5 minutes on each side, depending on your desired doneness.  Enjoy!


Here is that shopping list I promised you! 

Grocery List 

{Burger Bash}

things you might already have in your pantry and fridge...

  • mustard seeds 
  • dried thyme 
  • sesame seeds
  • garlic powder
  • cornstarch
  • all-purpose flour
  • bread flour
  • brown sugar 
  • granulated sugar
  • olive oil 
  • canola oil
  • white wine
  • apple cider vinegar 
  • 1 egg
  • whole milk
  • vegetable broth

Produce 

  • apples (2)
  • onions (6)
  • garlic cloves 
  • papaya 
  • lemons (5-6)
  • romaine lettuce 

Refrigerated 

  • apples (2)
  • brie, I prefer triple cream
  • gruyere 
  • 1 lb ground beef (80/20)

Pantry 

  • ginger ale (2)12-ounce cans
  • seltzer water (1 can)
  • active rise yeast (1 packet)