Corn Bisque with Crema

Brian Roche

Lolita Cocina & Tequila Bar - Boston

Ancho chili powder adds some barely-there smoke and heat to this creamy, Mexican-inspired corn soup.


5 ears of corn
1 cup (2 sticks) butter
4 cups heavy cream
1 1/2 teaspoons ancho chile powder
1 1/2 teaspoons sugar
Lime juice to taste
Salt and pepper to taste
Crema or sour cream for garnish
Sliced scallions for garnish


Use a knife to shave the kernels off of the corncobs. You should have just over 3 cups of kernels. Reserve the cobs.

Melt the butter in a large saucepan. Add the corn kernels and cook over low heat until soft, about 10 minutes. Transfer to a blender and purée until smooth.

Place the corncobs and heavy cream in a large pot over medium-high heat. Bring to a simmer and continue simmering for 10 minutes. Strain out the cobs and discard them. Turn the blender back on and slowly add the cooked cream to the blended corn until the mixture resembles bisque in consistency.

Strain the soup through a fine-mesh sieve, then stir in the ancho chili powder, sugar, lime juice, salt, and pepper.

To serve, divide the soup among serving bowls. Garnish each serving with crema and scallions.


4 to 6 servings