Sweet Corn Bisque with Crispy Bacon
Quick and easy to make and perfect as a welcoming starter or satisfying light meal, Sweet Corn Bisque with Crispy Bacon transforms familiar ingredients into something memorable—warm, nourishing, and quietly indulgent.
Ingredients
- Fresh Corn Kernels, reserve cobs optional · 4 cups
- Bacon, small diced · 6-8 piece
- Butter · 4 tablespoons
- Sweet Onion, diced · 1 cup
- Shallot, minced · 1
- All Purpose Flour · 1 tablespoon
- Dry Sherry Wine · 2 tablespoons
- Chicken Broth · 2 cups
- Herbie's Bouquet Garni Seasoning · 1 tablespoon
- Heavy Cream · 1/4 cup
- Salt & Pepper, to taste ·
Instructions
Silky, comforting, and rich with rustic charm, Sweet Corn Bisque with Crispy Bacon celebrates the natural sweetness of corn elevated by savory depth and irresistible texture. Velvety smooth and luxuriously creamy, this comforting soup captures the essence of sun-ripened corn at its peak, delivering warmth and sweetness in every spoonful.
Crispy bacon brings a smoky, savory contrast that perfectly balances the corn’s delicate sweetness, while subtle aromatics and herbs add layers of richness and complexity. The result is a beautifully balanced dish—both hearty and refined—where creamy comfort meets bright seasonal flavor.
- In a Dutch oven or soup pot, melt butter over medium low heat. Add the diced bacon with a pinch of salt & pepper and cook until all the fat is rendered and the bacon is nice and crispy. Remove from the pot with a slotted spoon and drain on a paper towel. Keep the rendered bacon fat in the pot and add onion, shallot, and Herbie's Bouquet Garni Seasoning and cook for about 5 minutes, stirring often.
- Sprinkle in flour and cook 1 minute, stirring constantly. Add sherry and stir to deglaze.
- While whisking, slowly add chicken broth followed by the fresh corn kernels. Cook for 5-10 minutes until corn is tender. Add the heavy cream then remove from the heat and pour about half of the soup into a high speed blender.
- Blend on high, until mostly smooth, leaving some texture. Return to pot with the other half of the soup and marry them together. Season with salt and pepper, to taste.
Jenny's Tip: - Serve immediately and top with crumbled crispy bacon.
