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Corn and Leek Bisque

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 min
Corn and Leek Bisque in a bowl with micro greens, jalapeño and cream

Rich and creamy corn bisque. Served hot or cold (depending on the weather), this dish is hands down one of the easiest and most impressive things that will grace your summer feasting table.

Here we are in August...already. I’m already back to school shopping, saving healthy lunch ideas and looking at my schedule over and over again trying to figure out how I’m going to manage two kids in school and all the carpooling that comes with it. The long, carefree days of summer will be coming to an end in just three short weeks (cue tears) and so, in rebellion to the impending end of summer’s bounty I’m frantically using garden fresh produce in everything...everything…and relishing every second of it.

5 ears of corn on the cob
butter, leeks and corn kernels sautéing in a pot for Corn and Leek Bisque

Today’s summer star is corn. Simple, sweet and hard to beat. While there are a million and one ways to prepare it and use it (like grilled, street-style, or in a salad), I’m going to take this opportunity to introduce you to my favorite all time favorite corn recipe: rich and creamy corn bisque. Served hot or cold (depending on the weather), this dish is hands down one of the easiest and most impressive things that will grace your summer feasting table. Because it is so decadent (which is what I love about it) I wouldn't recommend serving it alone, but the versatile sweetness of corn that dominates this bisque provides for unlimited food pairings making it a great appetizer or accompaniment to any summer meal.

hand dropping micro greens on a bowl of Corn and Leek Bisque
Corn and Leek Bisque soup with bread and micro greens in 2 bowls with a linen
a bowl of Corn and Leek Bisque with cream and a spoon

I could go on and on about this corn bisque, because it really is just that good. When I serve it at a dinner party or shower, it's always the thing that's talked about the longest, and the recipe most requested, but I'm going to switch gears for a bit to let you in on some happenings at The Modern Proper. If you’ve been following us for sometime I want to say a big, fat Thank You! Thanks to you for following along with this blog and for all your kind words across our social media channels, countless personal emails, and encouragement along the way. TMP has been a labor of love and passion for Holly and I, and we couldn't be more thrilled that we have now been a functioning blog, telling our stories and sharing our favorite recipes for almost THREE years now. What a journey!

To make us even more sentimental over how far we've come, this week we found out that we have been nominated as finalists for the 2016 Saveur Blog awards under the Weeknight Dinners category. When we first received news there were tears, squeals and had we not both been in our cars, there may have been some jumping up and down (and really uncoordinated dancing while we were at it). To say we are excited (and still in shock) to be honored amongst five other finalist who we have so greatly admired for years is an understatement. While the excitement of the nomination alone is enough to take us to the moon and back, we would love to WIN (because who doesn’t love winning?)!!!

a bowl of Corn and Leek Bisque on a linen with a spoon garnished with jalapeño
2 bowls of Corn and Leek chowder
Corn and Leek Bisque in two bowls
a soup pot full of Corn and Leek Bisque with 2 bowls and bread

So here’s the scoop, you can vote for us here and give TMP one giant boost of good ol’ fashioned self-confidence. But if we are being honest, being nominated has provided us with enough motivation to keep the stories, inspiration and recipes (like this corn bisque) coming for a long, long while. We sincerely thank you, our readers, for every bit of support you have given us over the last three years. Here's to YOU… and corn bisque! Two of our favorite things.

Corn and Leek Bisque

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 min

Ingredients

  • 4 tbsp Butter
  • 2 cups Leeks, thinly sliced, white and light green parts only
  • 6 Ears of corn, kernels removed
  • 1 Bay leaf
  • 2 Cloves of garlic
  • 1 tsp Sea salt
  • 1 tsp Freshly ground pepper
  • 1/4 tsp Cayenne pepper (optional)
  • 3 cups Chicken stock
  • 2 cups Heavy cream
  • Micro-greens, avocado, cilantro, jalapeños or tomatoes for garnishing

Method

  1. In a dutch oven melt butter over medium heat. Add leeks and saute until tender.
  2. Add corn, bay leaf and garlic and continue to cook for another 3-4 minutes.
  3. Pour chicken stock over the corn and season with salt, pepper and cayenne. Allow to simmer for 20 minutes.
  4. Pour the soup into a blender or food processor and blend until completely smooth.
  5. Return to pot and add the heavy cream. Continually stir over low heat until cream is fully incorporated.
  6. Adjust seasoning as needed, garnish with micro-greens, avocado, jalapeño or tomatoes and serve.