Recipe provided by Chef Crusco Catering in Austin, Texas
- 2 tbsps Unsalted butter
- 1 tbsp EVOO
- 1 Yellow Onion – sliced into strips
- Salt/Pepper to taste
- 1 tsp Ground Coriander
- 3 Garlic cloves – roughly chopped
- 4 Ears of Fresh sweet Corn – blanched, shocked and kernels removed
- 1-2 Cups Vegetable Stock
- 1 cup Cream
- Green Onions – finely chopped
- 4 Strips – Applewood Bacon – cooked and cut into chunks
- Place butter and oil into a large Dutch oven pot on med-high heat. Once bubbling, add the sliced onions and season with salt/pepper and coriander. Reduce to medium and cook 6-7 minutes until they begin to caramelize.
- Blanch by adding the ears of corn to salted boiling water for 1-2 minutes. Shock by removing the corn and placing it into an ice water bath until it cools and stops cooking.
- Remove the kernels with a knife and set the corn kernels and cob aside. Save 1/4 cup corn kernels for garnish.
- Once onions show color, add the garlic and cook 1-2 minutes.
- Add the Corn kernels and (using the back of your knife) press down on the cob to remove all the juices and “cornstarch” into the pot which will add richness, depth and thickness to your soup.
- Add stock and bring to a boil. Taste and season again with salt/pepper.
- Once boiling, reduce the heat and simmer slowly for 15-20 minutes.
- Remove the cobs and place everything into a blender. Blend and add half the cream. Taste and reseason if needed.
- To serve, place 2 ladles of the corn bisque into a bowl. Drizzle some more cream on top. Garnish with green onions, reserved corn kernels and the bacon crumbles. Enjoy!