Creamy Corn Bisque
A rich and creamy corn and vegetable soup topped with green onion.
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servings: 4
total time: 45 minutes
recipe by: Frankie
Ingredients
- 2 TBSP unsalted butter
- 4 cups fresh or frozen corn kernels plus a little extra for garnish
- 2 medium carrots, peeled and chopped
- 2 ribs of celery, chopped
- 1 medium yellow onion, chopped
- 1 pound russet potatoes, peeled and diced
- salt & pepper
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 green onions, thinly sliced
Directions
- Melt the butter in a dutch oven over medium-high heat. Add the corn, carrots, celery, onion, potatoes, 1 tsp salt, and 1/4 tsp pepper. Cook for about 10 minutes, stirring occasionally.
- Add the vegetable broth to the pot and bring to a boil.
- Reduce heat to medium-low and simmer until potatoes are tender, 10 to 15 minutes.
- Transfer the soup (in batches) to a blender and puree until smooth.
- Return the pureed soup back to the pot and slowly stir in heavy cream. Reduce the heat to low and cook, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper to taste.
- Ladle soup into bowls and serve garnished with the green onion and extra corn kernels.
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