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Corn and Leek Bisque

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

Ingredients

  • 4 tablespoons salted 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
  • 3 cups chicken stock
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper, plus more for serving
  • ¼ teaspoon cayenne pepper
  • 2 cups heavy cream plus more for serving
  • Micro-greens, for serving (optional)
  • Thinly sliced green onions, for serving (optional)

Method

  1. In a Dutch oven, melt butter over medium heat. Add the leeks and cook, stirring often, until tender, about 5 minutes. 
  2. Add the corn, bay leaf, and garlic and continue cooking, stirring often, until the garlic is fragrant, about another 3 to 4 minutes.
  3. Pour the chicken stock over the corn and season with the salt, pepper, and cayenne. Bring to a simmer over high heat. Reduce the heat and simmer for 20 minutes.
  4. Using an immersion blender, blend the soup in the pot until very smooth. (Alternatively, transfer the soup to the base of a blender, let cool briefly, and blend until smooth.)
  5. Return the soup to the pot and add the heavy cream. Stir over low heat until cream is fully incorporated. Adjust the seasoning to taste. 
  6. Ladle the soup into bowls. Top with micro-greens and green onions, before serving.