Salsa Corn Bisque
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Ever since I went to Urban I’ve been thinking about corn bisque. I’ve already made it twice this month, which might not sound like a lot, but we’re talking soup here, not cookies.
The weather is starting to get perfect for soup. Right now we’re in the magical time of year, where it’s chilly in the morning and then climbs to mid-80 in the afternoon, with a nice breeze. It fools people from out of town into thinking this is how our weather is all year. OK, yes, our days are almost always full of sunshine, but October is the time of year we look forward to. It’s as close as autumn as we can get.
All this to say, hey, it’s still kinda warm, but that’s no excuse to not make soup.
- 3 cups corn
- 3 tablespoons butter
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 32 ounces vegetable stock
- 1 cup cream
- 1/2 cup salsa, plus more to serve
- Shredded cheese, to serve
- If using frozen corn, spread on a cookie sheet and roast at 350°F for about 10 minutes, stirring halfway. This will help for later.
- In a large stockpot melt the butter, then saute onions, carrots, and celery over medium heat until soft and the onions are translucent. Add corn and saute about 2 minutes more, then pour in stock.
- Bring to a boil and then reduce heat and let simmer for an hour.
- Using a stick blender (or working in batches with a regular blender), puree the soup. Add cream and 1/2 cup salsa and continue cooking another 30 minutes.
- Serve with shredded cheese and an extra dollop of salsa, if desired.
Disclaimer: I was sent some Pace Salsa as a part of the Foodbuzz Tastemakers Program.