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Corn and Leek Bisque

November 28, 2023

Today, a gorgeously rich and creamy sweet corn bisque recipe that can be served hot or cold, this dish is simple and stunning.


a bowl of Corn and Leek Bisque with cream and a spoon

A Seasonal, Simple Sweet Corn Bisque

Simple, sweet and hard to beat. While there are a million and one ways to prepare and use corn, today we’d like to introduce you to our very favorite corn recipe: rich and creamy corn bisque. It’s a simple celebration of summer’s sweetest gift: perfect ears of corn. Paired simply with plenty of cream and leek’s subtle sharpness, corn sings out it’s sun-soaked song. Because this corn soup recipe is so decadent (which is what we love about it) we 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. If you’re a bisque fan our Tomato Bisque or Pear and Buttermilk Bisque are excellent for colder months.

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

What Makes a Bisque a Bisque?

A bisque is basically just a gussied up word for soup, and it’s most often used to describe creamy, rich seafood soups. However, our friends at Merriam-Webster define it as a word that can also be used—as it is here—to describe “ a cream soup of pureed vegetables”. We always think of bisque as an especially thick and cream-laden soup, usually involving butter, too.

What You’ll Need To Make the Best Corn Bisque, Ever.

You can use chicken stock or veggie stock, so this sweet corn bisque recipe can easily be made a vegetarian bisque! We season it with salt, pepper and a bit of cayenne, but if you’re not a chili person, it’s fine to skip the cayenne. Other than that, the simple the ingredients you’ll need for corn bisque soup are:

  • Butter
  • Leeks
  • Corn
  • Bay leaf
  • Fresh garlic
  • Stock
  • Heavy cream
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

How To Make Sweet Corn Bisque Soup

This basic bisque—or is it a bisic basque?—couldn’t be simpler and therein lies its perfection. Sweet corn is the star of the show, which is just as it should be. Here’s how to make it:

  1. Sauté the leeks in butter for a bit on their own, then add the corn, bay leaf and garlic.
  2. Pour in the stock and seasonings, and simmer for about 20 minutes.
  3. Use an immersion blender (or food processor or blender) to purée that gorgeous corn soup base.
  4. Add heavy cream and warm it over low heat.
  5. Serve! Or, chill for a few hours and then serve for a refreshing and light summer supper.
a bowl of Corn and Leek Bisque with cream and a spoon

Tools You’ll Need

More Ultra Creamy Soup Recipes To Try

Don’t stop now! You’re on a roll!

a soup pot full of Corn and Leek Bisque with 2 bowls and bread
2 bowls of Corn and Leek chowder
a soup pot full of Corn and Leek Bisque with 2 bowls and bread
a bowl of Corn and Leek Bisque with cream and a spoon

Because Who Doesn’t Love Bisque?

Seriously though, this creamy corn soup is so good, it’s pretty impossible not to love. Try the recipe, and let us know how you like it, OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

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Corn and Leek Bisque

  • Serves: 6
  • Prep Time:  20 min
  • Cook Time:  20 min
  • Calories: 407


  • 4 tbsp butter
  • 2 cups leeks, thinly sliced, white and light green parts only
  • 6 ears of corn, kernels removed
  • 1 bay leaf
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 1/4 tsp cayenne pepper (optional)
  • 3 cups chicken stock
  • 2 cups heavy cream
  • Micro-greens, optional for garnish
  • avocado, optional for garnish
  • cilantro, optional for garnish
  • jalapeños, optional for garnish
  • tomatoes optional for garnish


  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 the soup to the 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, cilantro, jalapeño or tomatoes and serve.

Nutrition Info

  • Per Serving
  • Amount
  • Calories407
  • Protein4 g
  • Carbohydrates19 g
  • Total Fat22 g
  • Dietary Fiber3 g
  • Cholesterol127 mg
  • sodium230 mg
  • Total Sugars4 g

Corn and Leek Bisque

Questions & Reviews

Join the discussion below.

  • Rebecca

    We should remove the bay leaf before blending, right?

    It's safe to eat since it's being blended but you are more than welcome to remove it before blending if you prefer.

  • Hannah

    Will this work if I make it a day ahead of time & reheat when ready to serve?

    Yes, that should be fine. Hope you enjoy Hannah!

  • Margo

    Could this be frozen ?

    Hi Margo, we haven't tried freezing this one. It should be fine. Since there is cream in the soup we'd recommend fully thawing in the fridge and reheating slowly, stirring often so the cream doesn't separate. Hope you enjoy!

  • Shaila

    How many cups is 6 ears of corn? And can the corn be frozen?

    An ear of corn yields roughly 3/4 cups of corn kernels, so you'll need a little over 4 cups of corn for this bisque recipe. And yes, you could certainly try swapping in frozen corn!

  • Carolyn

    I don't have heavy cream... do you think full-fat coconut milk would work in this recipe?

    Yes! It would likely work just fine.

  • emily

    my entire family LOVED this bisque. I even had mine without the cream and it was delicious. Highly recommend trying this one out. It's our favorite soup for soup night!

    Thanks so much Emily, we are so glad you loved it!

  • Jordan

    for a first-timer in tasting leeks, this was wonderful! careful you don't let the jalapenos sit in the soup too long, might get a touch spicy. Instead of heavy cream, I just used half and half, and it worked out fine. Loved this recipe, thanks for sharing!

    Thanks Jordan, so happy you loved it! Welcome to the leek fan club!

  • Nancy

    This was delicious! I did add two more ears of kernels for texture and also frizzled some leaks to add as a garnish.

    Yum!! More corn never hurt and the leaks sound perfect!

  • Jocelyn

    I have to say this is one of the best soups I have ever had. Made exactly as-is, it's superb!

    So glad you liked it! Thanks for the comment!