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Tonight’s Dinner: Corn bisque

A few fresh ingredients are all you need to make a delicious corn bisque, perfect for a chilly evening.

Corn bisque with crusty bread

I know fall officially started a month ago, but the weather has finally followed suit and when the weather gets chilly, nothing is more comforting that a big bowl of thick, rich soup. But instead of grabbing a can out of your cupboard, why not pick up some fresh vegetables from your farmers market and make your own. Now is the perfect time for this plan since right now is when all those wonderful vegetables are being harvested and brought to your local farmers markets — things like squash, sweet potatoes and wonderful ears of sweet corn. So, since the fog has been in with a vengeance and the temperature has dipped into the high 50s, I bought a few ears of corn and made a thick, rich corn bisque.

Here’s what I love about a good bisque: One bowl and a nice piece of crusty bread are usually all I need for a meal, which means there are plenty of leftovers for the next night or two. Like a thick, warm blanket, a bisque warms me from head to toe. The only thing missing is a roaring fire and a nice pair of slippers. So if the weather has dropped by you, grab some corn and make this easy soup. You’ll feel like you crawled into a warm pair of footie pajamas.

Corn bisque


  • 2 tablespoons olive oil
  • 1/2 cup onion, chopped
  • 4 ears of corn, kernels cut from the ear
  • 1 cup of cream
  • 1/2 cup 2% milk
  • 1/2 cup vegetable stock
  • Salt and pepper to taste


  1. Heat the olive oil in a large pot over medium-high heat. Add the onions and corn and sauté until soft, about five minutes.
  2. Stir in the cream, milk, vegetable stock, salt and pepper and cook until heated through, about five minutes.
  3. Reduce the heat to low, and mix the soup with a handheld immersion blender until the corn is finely chopped and mixed into the bisque, about two minutes. Serve immediately with crusty bread.

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