Fresh Corn Bisque


  • 1 TBSP vegetable oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 cup dry red wine
  • 4 cups corn
  • 2 Yukon Gold potatoes, peeled and diced
  • 4 poblano chiles, roasted, peeled, seeded and diced
  • 2 red bell peppers, roasted, peeled, seeded and diced
  • 4 cups chicken stock
  • 2 cups whipping cream
  • Juice of 1/2 lime
  • 2 tsp ground cumin, toasted
  • 1 tsp chopped fresh cilantro
  • salt
  • freshly ground black pepper
  • 1/2 cup sour cream for garnish
  • cilantro sprigs for garnish


  1. Heat oil in a stockpot over medium-high heat. When hot, add onions and garlic. Saute for 2 minutes. Add wine and reduce until about 1/4 cup remains.
  2. Add corn, potatoes, chiles, peppers and stock. Simmer until potatoes are tender, about 10 minutes.
  3. Using an immersion blender, puree. If doing without an immersion blender, mixture will need to be completely cooled then pureed in a blender.
  4. Return to stockpot. Add cream and reduce over medium-high heat for about 15 minutes. Add lime juice, cumin and cilantro. Mix well and season to taste with salt and pepper.
  5. Serve with a dollop of sour cream and cilantro sprigs.

Yield: 8 servings