Eggless Sweet Corn Bisque
Total time50 min
Prep time15 min
Cook time35 min
4.7(30)
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Learn more →Ingredients
4 servings
For the bisque
- 2 tbsp unsalted butter
- 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
- 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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