Corn Bisque

Corn Bisque

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup olive oil

  • 2

    cups finely chopped onion

  • cups finely chopped celery

  • 4

    teaspoons minced garlic

  • 6

    tablespoons all-purpose flour

  • 6

    cups chicken broth

  • 6

    tablespoons dry sherry

  • 8

    cups frozen yellow cream-style corn

  • 1

    teaspoon salt

  • ½

    teaspoon ground black pepper

  • 1

    cup heavy cream

  • Garnishes:

  • Jumbo lump crabmeat

  • Chopped fresh parsley


In a Dutch oven over medium-high heat, heat olive oil. Saut� onion and celery 4 to 5 minutes, or until tender. Add garlic and saut� 1 to 2 minutes. Add flour and cook 3 minutes, stirring constantly. Whisking constantly, gradually add chicken broth. Bring to a boil. Add sherry and cook 5 minutes. Reduce heat to medium-low. Add corn, salt and pepper. Puree in batches in container of blender. Return to heat and add cream; simmer 1 minute. Garnish with crabmeat and parsley, if desired. Makes about 31/2 quarts.


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