Vegetarian Sweet Corn Bisque

Total time50 min

Prep time15 min

Cook time35 min

This velvety bisque gets its sweetness from summer corn, simmered with leeks, fennel, and a touch of fresh ginger until everything turns soft and fragrant. A quick blitz with an immersion blender turns it silky-smooth, and a finish of half-and-half gives it that classic bisque richness and body. Fresh chives and parsley scattered over the top add a bright, herby lift to each bowl. It's comforting, a little elegant, and easy enough for a weeknight pot of soup. This one is a solid choice for a vegetarian menu, whether you're serving it as a light starter or the main event alongside crusty bread.

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Ingredients

4 servings

For the bisque

2 tbsp unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 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
4 cups fresh or frozen sweet corn kernels (from about 5 ears if fresh)
3 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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