When visiting The Herbfarm they served us a wonderful corn bisque. After the dinner I asked the chef what was in it. He told me it was nothing more than corn and lots of melted butter. That sounded good to me.
I went the next week to my little farm down the way to get some fresh white corn from them to try to recreate the soup. I made a thicker version than what we had but you can easily thin it down more. The herb oil, though not needed really does add a little something to it.
Hopefully you can still get some nice corn around your parts. If not, I would hold off making this until you can get some of the good stuff. I just don’t think it would taste as good using frozen.

Fresh Corn Bisque

3 ears fresh white corn (yellow works too), kernels removed
1 TBSP unsalted butter for saute
1/3 cup unsalted butter, melted
salt and pepper (white)  to taste

Herb Oil

1 TBSP chopped fresh basil
1 TBSP chopped fresh Italian parsley
¼ cup vegetable oil

To make the soup:
Melt 1 TBSP unsalted butter in a large skillet. Add corn kernels and saute for 2-3 minutes. Remove from heat.
Add corn to food processor and pulse 3 times. Slowly pour in butter while machine is running.
Add salt and pepper to taste. Pulse one last time to incorporate salt and pepper.
Pour into bowls and top with fresh corn and herb oil.
*If you would like your soup to be thinner, add water not chicken stock to thin it out. Using chicken stock or vegetable stock takes away from the corn flavor.

To make herb oil:
In a food processor, add all ingredients and blend until herbs are infused into oil.

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