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Author Notes: Get the Sweetest Yellow Corn and Make into something special like a wonderful Summer Corn Bisque. We make this Bisque Vegetarian... and you could easily make it Vegan. —Poplar Springs
Serves 8 to 12
Sweet Yellow Corn Bisque
- 12 pieces Yellow Corn Ears
- 1 piece Yellow Onion
- 2 sprigs Rosemary
- 2 teaspoons Toasted Coriander
- 1 piece Clove Garli
- 2 pieces Medium Poblano Peppers
- 2 quarts Home Made Vegetable Stock
- 8 to 12 ounces Heavy Cream
- 1 teaspoon Molasses
- Cut Kernels from the ears of corn
- Rough Chop Onion and Poblano Pepper
- Sweat in a Sauce Pot your Corn, Onion, Garlic, Peppers and Rosemary with a little Olive oil
- Add Toasted Coriander
- Add Vegetable Stock and Simmer for 30 Minutes
- Add Molasses
- Let cool for 30 Minutes and then using a Blender, blend all ingredients adding the Heavy Cream Slowly.
- Once Blended together and checked for seasoning pass the soup through a China Cap to remove the skins. Chill and Serve as Needed
Toasted Cayenne Oil
- 2 tablespoons Good Quality Cayenne Pepper
- 8 ounces Grapeseed Oil
- Toast Cayenne in a Sauce Pan
- Add Grape Seed Oil
- Let Stand for 12 Hours and Strain through a fine sieve.
- Warm Bisque and Add Cayenne as preferred
- This recipe was entered in the contest for Your Best Corn off the Cob
No Laffy Matter
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