Creamy Corn Bisque

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This Creamy Corn Bisque is made with simple pantry ingredients. Ready and on your table in 30 minutes!


Units Scale
  • 2 tbsp butter
  • 1/2 cup finely chopped onion
  • 1/4 cup finely diced carrots
  • 1/4 cup finely chopped celery
  • 1/2 tsp dried thyme
  • pinch of red pepper flakes or cayenne pepper
  • 1 1/2 tbsp flour
  • 2 1/2 cups chicken broth (or vegetable broth)
  • 3 cups corn (separated into 2 cups and 1 cup) (canned or frozen)
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup heavy cream (see notes)
  • 2 tbsp chopped chives for garnish


  1. In a skillet, on low-medium heat, melt the butter then add the chopped onion, carrots, celery, thyme and red pepper flakes. Saute until soft.
  2. Once the vegetables are soft, stir in the flour and saute for about 1 minute.
  3. Then add the chicken broth and 2 cups of the corn, and simmer until the mixture thickens, about 5 minutes.
  4. Then take the soup and put it into a food processor and puree. The more powerful your blender, the more creamy your soup is.
  5. Once the soup has been pureed, return it to the pan, then add the remaining 1 cup of corn, plus the 1/2 cup of heavy cream.
  6. Simmer until the soup has warmed all the way through.
  7. Serve with the chopped chives or green onion for garnish.

Keywords: corn soup, corn bisque