Low Sodium Sweet Corn Bisque

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

For the bisque

2 tbsp unsalted butter
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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2 medium leeks, white and light-green parts only, halved lengthwise and thinly sliced
1 small fennel bulb, cored and thinly sliced
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 cups fresh or frozen sweet corn kernels (from about 5 ears if fresh)
3 cups low-sodium chicken broth
1 tsp fresh ginger, finely grated
½ cup half-and-half

For serving

1 tbsp fresh chives, thinly sliced (optional)
1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the leeks, fennel, and ½ tsp salt, stirring to coat. Cook, stirring occasionally, until the leeks and fennel are softened and translucent with no raw bite, about 8–10 minutes.
2
Add the ginger and stir until fragrant, about 1 minute.

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