This smoky, sweet, and spicy CURRIED CORN BISQUE is one of our absolute favorite soups. Perfect for Fall and oh so flavorful.
I’m such a sucker for an amazing cold weather soup. To me, there’s just nothing better than a cup or bowl of warm comforting soup or stew on a chilly Winter day. With the Bomb Cyclone facing a lot of our country (OMG you guys, please be safe! That is a scary weather term…bomb cyclone??) literally TODAY, I thought this Curried Corn Bisque would be appropriate to keep us all warm and toasty…and full and satisfied to boot!
I live in Missouri, so while I’m not about to see a huge blizzard…we do have temps under 0 and feeling like the south pole. It’s…not great. But sitting under a blanket catching up on reality tv and eating some of this soup sure does sound delightful! 
We have eaten this bisque as a main course, but what I really love it for is an appetizer. It’s a little bit sweet, which makes it the perfect unique starter to any meal. If you’re entertaining guests in your home (or trying to impress your sweet heart for Valentine’s Day!), this might just be the recipe for you. Smokey, sweet, a little bit spicy…I’m in love. I love the little bit of cream and fried corn on top…just divine. Don’t you want a bowl? I made some just for you.
If you’re struggling to find easy and warm recipes during this VERY COLD Winter, I hope you’ll give this Curried Corn Bisque a try. I have a feeling you just might love it as much as we do. It’s one of those soups (like Mom’s Creamy Chicken Soup) that I just crave. The unique and delicious flavor is hard to forget!
Hope you enjoy.
Curried Corn Bisque
This smoky, sweet, and spicy CURRIED CORN BISQUE is one of our absolute favorite soups. Perfect for Fall and oh so flavorful.
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5 based on 2 review(s)
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil or olive oil
- 1 medium sweet yellow onion, diced
- 2 tablespoons garlic paste or 2 cloves, minced
- 2 tablespoons ginger paste or 1 tablespoon grated fresh ginger
- 2 teaspoons curry powder (I use 1 teaspoon Red Curry powder and 1 teaspoon regular Sweet Curry powder. *The Red Curry powder has more heat than the Sweet Curry, but either can be used.)
- 1 teaspoon garam masala
- ¼ teaspoon red pepper flakes, optional (I omit this if I use the Red Curry powder. *see above)
- 1 Yukon Gold or Russet potato, peeled and cut into 1-inch cubes
- 6 ears corn, kernels cut off from cobs and cobs halved in length
- 4 cups low-sodium chicken stock
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black or white pepper
- 1 cup heavy cream
- Extra Virgin Olive Oil, for drizzle
- Toppings- choose your favorite(s): Squeeze of fresh lemon, cooked chicken, crème fraiche, sour cream, yogurt, cilantro, lump crabmeat, crisped bacon, parsley, sliced red onion, fresh chives, a sprinkling of fried corn, or minced tarragon.
Instructions
- Heat butter & oil in a Dutch oven over medium heat. Add onion and sauté until onion is soft and translucent. Add garlic and ginger paste and cook for 15 seconds.
- Add curry, garam masala, red pepper flakes and potato. Mix together and cook 2 minutes. Add corn and chicken stock; stir well. Place the corncobs in the pot.
- Bring soup to a boil then reduce heat to low. Simmer 30 minutes or until flavors meld and the soup thickens a bit.
- When soup has thickened, discard the corncobs.
- Use a blender to purée the soup until smooth. This should be done in 3-4 batches. Fill the blender only 1/3rd full. To ensure the hot soup doesn’t splash everywhere, Do NOT overfill the blender and be sure to hold the lid on with a folded kitchen towel. Start the blender slowly and gradually increase the speed. Return the bisque to the Dutch oven.
- Add the cream and whisk until completely incorporated.
- If necessary, season to taste with additional salt and pepper. If the soup is too thick, just simmer it until it is the desired consistency. If it is too thick, add more chicken stock or cream and heat through.
- Working in batches, press the soup through a fine-mesh strainer over a large clean pot or bowl.
- Top the bisque with a drizzle of olive oil and your favorite toppings. Serve immediately.
- Enjoy!
- *Note: Curried Corn Bisque can be made up to two days ahead. Keep it in the fridge in an airtight container. The consistency will thicken when cooled, so whisk in water or cream one tablespoon at a time to thin to desired consistency and heat.
- **Note: Curried Corn Bisque can be chilled and served cold. The consistency will thicken when cooled, so whisk in water or cream one tablespoon at a time to thin to desired consistency.
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