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.  

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...

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.  

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.

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

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

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. 

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

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

Sincerely,

  Pedantic Foodie

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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. 

Apple and Fennel Bisque

We are full into soup season.  I’m wearing oversized sweaters, drinking a plethora of hot beverages, and cuddling up with blankets while ignoring the sink full of dishes.  It is definitely time for some edible coziness.  Hmm, is that weird?  Probably, but let’s go with it! 

This soup encompasses the delicate flavors of the harvest season. Our soup situation begins with apples.  Hello pretty.

I chose several specimens of the Jonagold variety, but honestly, any sweet, baking apple will serve you just fine.  It is soup - don’t overcomplicate it.    

Fennel achieves a sort of complex sweetness when it is roasted.  It is an entirely different fennel than you have met in your spaghetti sauce.  I am pretty sure everything gets 200% more attractive after it has been roasted - by everything I mean vegetables.

Shallots and white wine join our charming duo and a heavy dose of salt is sprinkled.  After the wine has cooked for a bit we add chicken broth and simmer until our apples are nice and soft and the fennel is fork tender. 

This bisque becomes creamy and smooth by way of the blender.  If you do not have a blender, an immersion stick blender can be used, but it makes for a courser texture.   

Lastly, milk and butter come in to make everything silky smooth.  

Garnish with a drizzle of extra virgin olive oil and some fennel fronds, if you so desire.  Pair this soup with an oversized sweater and a crackling fire.  The end. 

Happy soup season!  

Sincerely, 

   Pedantic Foodie

Apple and Fennel Bisque

serves 4-6 

- 2 large Jonagold apples, peeled and cubed (about 4 cups)

- 2 fennel bulbs, washed and cubed with fronds removed

- 6 tablespoons olive oil 

- 1 1/2 teaspoons kosher salt 

- 1 medium shallot, finely diced 

- 2 sprigs fresh thyme, leaves stripped from stems, and stems discarded

- 1/2 cup dry white wine 

- 2 cups chicken broth 

- 1 cup whole milk 

- 2 tablespoons unsalted butter

 Preheat oven to 425 degrees. 

In a medium bowl toss to combine cubed fennel with 1 teaspoon kosher salt and 3 tablespoons olive oil.  Spread the fennel out evenly on a baking sheet lined with parchment.  Bake for 15-20 or until the fennel has softened.   

While the fennel is roasting, heat remaining olive oil over medium heat in the bottom of a heavy bottomed saucepan or Dutch oven.  Add shallots and remaining kosher salt.  Cook until the shallots have become translucent, then add thyme and apples.  Cook for 1-2 minutes, then add white wine and fennel.  Cook for another 4 minutes to allow the wine to cook down slightly, then add chicken broth.  Reduce heat and simmer for 15 minutes or until the apples and fennel are fork tender.  

Remove the soup from heat and transfer to a blender.  Blend until the soup is smooth and puréed, then return to saucepan.  Stir in milk and butter.   

To serve: drizzle with a bit of extra virgin olive oil and chopped fennel fronds.  Enjoy!