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Corn and Leek Bisque

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Calories: 364
a bowl of Corn and Leek Bisque with cream and a spoon

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

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.

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!

Corn and Leek Bisque

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Calories: 364

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 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

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 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.