Hey there, lovelies! I hope you’re having a delicious, cruelty-free, and nutritious week so far! Did that sound weird? Kind of, but that’s okay, I’m pretty weird.
So, it’s Hump Day but I don’t really do Hump Day. There’s no hump to get over in the week, just tasks or projects that make me feel a little more relaxed once they’re done. So happy Wednesday or whatever.
You know how you eat something again and again, in a wide variety of applications but something really obvious never occurs to you? Well, that was me with corn bisque. I grew up in the Midwest United States, also known as Corn Country. I ate corn a lot. I mean like, a lot, a lot and double that during the summer months.
It wasn’t uncommon to just buy boiled & buttered corn on the cob at the many festivals and carnivals I attended over the years. The point is that corn was a staple in my life pretty much everywhere I’ve lived and I never thought to make a corn bisque. Chowder? Sure, many times.
But, bisque? Never.
I don’t know why but then the other day I was like…hmmm, I wonder if corn bisque is a thing. I asked Google and she was like, “Duh.”
So, here we are.
The thing I love about this recipe, other than it’s magnificent corny-ness, is that it’s really simple with very clean flavors.
A note on the broth…
One of the problems I’ve always had when making corn & potato chowder is the darkness. Corn & potatoes are light in color but mine always came out a little dingy looking and now I know why…the broth.
One tip I found online was to make corn broth. Cut the corn off 2 cobs and toss the cobs into a pot of salted water. Boil for 15 minutes and let it sit until you’re ready to use. Drain the cobs and now you have corn broth, which I promise you enhances the corn flavor in this yummy vegan soup recipe.
Now that I know this recipe is a thing and I love it, I’ll be adding this to the rotation, particularly because Cos is a certified soup lover.
Kitchen Tools:
*Cutting board
*Stock pot
*Knife
*Food processor or Blender
*Baking Mat
*Long spoon (for stirring)
Ingredients:
*Corn on the cob (3 to 4)
*Canned or frozen corn
*Garlic (1 whole head)
*Vegan cooking cream
*Bread (optional)
*Herbs & spices (chef’s choice)
Instructions:
*Cut the corn off 3 or 4 cobs, depending on how many servings you plan to make. Place the discarded cobs into a pot of water and boil for 15 minutes.
*Pre-heat oven to 180C/350F
*Place the corn from the cob, along with the canned or frozen corn, and garlic on a baking sheet. Season with salt, black pepper, smoked paprika, and garlic. Bake for 15 to 20 minutes.
*Let the corn and garlic cool before adding it to a food processor or blender. Add corn broth a 1/4 cup at a time until the corn is smooth and creamy. Transfer to a stock pot.
*Add more liquid and vegan cooking cream as needed and turn the heat on medium, heating until soup is warm or hot. I like my soup hot, so that’s how I did it.
*Add bread slices or croutons if you like, but it’s totally optional.
Verdict: Super delicious and definitely will make again. Cos agreed, says to add it to the soup rotation.
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The Spicy Spatula 
Whatcha think?