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Sweet corn flavor, crispy bits of salty pancetta and ultra creamy broth (thanks to our Oster Pro Series Blender ) are the makings of our version of classic Corn Bisque.
Corn Bisque
I’ve said it before and I’ll say it again, I could eat soup every single day for the rest of eternity. Of course the craving hits more often in the winter so while most soups are perfectly winter appropriate, the seasonal nature of corn, which peaks in the summertime, isn’t a time we usually see corn bisque. However I’m here to tell you, Corn Bisque can be enjoyed any time of year. Using frozen corn harvested and packed at its prime ensures even a dead-of-winter soup will turn out just as bright and fresh as summer.
For me corn and bacon is a no-brainer pairing so I start with a base of salty pancetta. With notes of shallot, white wine and fresh thyme this winter-turned-summer soup is light, fresh and oh-so delicious.
And while I love a chunky corn soup, corn BISQUE is a pureed soup, made silky smooth thanks to our favorite Oster Pro Series Blender. Oster products have become a staple in our house
Let’s get moving.
Ingredients in Corn Bisque
Pancetta. Pancetta has less smoke than bacon because it’s simply cured instead of smoked so I like it here where I want a clean flavor palate. You can usually finely diced pancetta pre-chopped near the deli in a package.
Onion + shallot. I like to use a combo of onion and shallot because shallot tends to be a little sweeter than onion but you can absolutely use one or the other.
Thyme. Thyme and corn is a combination I use all the time. It reminds of summer which is part of the reason I love this soup so much.
White wine. A dry white wine is great here.
Corn. Sweet frozen corn is what you need. You don’t even need to defrost before.
Chicken stock. Low-sodium always!
Sugar. The corn is alreaady sweet but we need juuuust a touch more too make it perfect.
Cream. No bisque is complete without a finishing touch of cream. Don’t be shy.
Crème fraîche. I LOVE the tangy element Crème fraîche gives our corn bisque. It’s similar to sour cream but thicker and richer – I love it so much.
Let’s make corn bisque.
Cook the pancetta. Add the pancetta to a dutch oven. Turn the pan on medium-high and render the fat out of the pancetta, stirring periodically. When the pancetta is crisp, use a slotted spoon to scoop it out. Drain on paper towels.
Cook the aromatics. Remove all but two tablespoons of the pancetta fat from the pan. Lower the heat to medium and add the onion and shallot. Sweat the onion for 3-4 minutes until softened. Add the garlic and thyme. Stir to combine. Cook for 30 seconds.
Deglaze. Add white wine to the pan. Bring to a boil and reduce to a simmer. Simmer until the wine is reduced by half, about 2-3 minutes. Add the corn and more salt. Stir to combine. Cook for 1-2 minutes.
Add everything else. Pour in the chicken stock, remaining 1/2 teaspoon salt and sugar. Bring to a boil and reduce to a simmer. Simmer for 15 minutes.
Blend!
This is of course, the easiest part of the recipe since all you have to do is transfer everything (carefully!) to your Oster Pro Series Blender and blend. This is also where I like to let my little people help. My kiddos absolutely LOVE helping me out in the kitchen and I’m so happy they do because I spend A LOT of time there (Check out our reel here!). From pancakes to green smoothies and beyond, Oster has been helping my family and I create “little moments” in the kitchen together through cooking and food. I love it so much.
Now of course, since the soup is hot you want to place a dishtowel on top to make sure the soup doesn’t splatter and supervise your little one if they are helping. Because the blender has a XL 9-Cup Tritan™ Jar it easily fits the entire soup plus wiggle room and the XL 3-inch Stainless Steel Blade turns that soup into a creamy luxurious perfectly smooth bisque. Turn the blender on high or the smoothie function and watch the magic happen!
Pour the soup back into the pot. Stir in the cream and crème fraîche. Season to taste with salt and pepper.
Garnish with crisp pancetta and arugula microgreens.
Done!
Can I make corn bisque in advance?
Yes! It’s great day of or the next day.
Can I use fresh corn?
Absolutely.
Tips and Tricks for Recipe Success
- Watch the pancetta, it can go from perfectly crisp to burnt to a crisp very quickly.
- Don’t let the veggies brown, just sweat them. If they start to crisp and brown, turn the heat down to medium low.
- If you want the soup even smoother, before pouring back in to the pot, push through aa fine mesh sieve.
- Season, season season! Every step needs salt and be sure to taste at the end to suit your taste.
Substitutions
- Use bacon in place of pancetta
- Use fresh corn in the summer if it’s at its peak
- If you want to make this corn bisque vegetarian, omit the pancetta and use two tablespoons of butter to cook the onion. Use vegetable stock in place of chicken stock.
- Swap out crème fraîche for sour cream or plain greek yogurt
Our other favorite soups!
Corn Bisque
Ingredients
- 4 oz diced pancetta
- 1 small onion, diced
- 1 shallot, diced
- 1 1/2 tsp salt, divided
- 2 large garlic cloves, minced
- 3 sprigs thyme
- 1/2 cup dry white wine
- 1 lb frozen sweet corn
- 3 cups chicken broth
- 2 tsp sugar
- 3/4 cup cream
- 2 tbsp crème fraîche
- 1/2 cup arugula micro greens (optional)
Equipment
- 1 stock pot
- 1 Oster Blender
Instructions
- Heat a large dutch oven to a medium-high heat. Once the pan is hot, add the pancetta. Cook the pancetta, stirring often until all of it is golden and crisp. Use a slotted spoon to scoop the pancetta out of the pot. Drain on paper towels.
- Remove all but two tablespoons of the pancetta fat and turn the heat down to medium. Add the onion. Stir to combine. Sweat the onion for 3-4 minutes until softened. Add the garlic and thyme. Stir to combine. Cook for 30 seconds.
- Add white wine to the pan. Bring to a boil and reduce to a simmer. Simmer until the wine is reduced by half, about 2-3 minutes. Add the corn and another 1/2 teaspoon salt. Stir to combine. Cook for 1-2 minutes.
- Pour in the chicken stock, remaining 1/2 teaspoon salt and sugar. Bring to a boil and reduce to a simmer. Simmer for 15 minutes.
- Carefully transfer the soup to your blender. Place a dishtowel on top. Blend on high or the smoothie function until completely smooth. Pour the soup back into the pot. Stir in the cream and crème fraîche. Season to taste with salt and pepper.
- Garnish with crisp pancetta and arugula microgreens.
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