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Corn Bisque

This soup was originally served at a huge Farm to Table dinner on top of Homewood mountain. The event was called Farm to Peak and we featured a 5 course dinner complete with wine pairings from Alderbrook Winery. The event was a huge success and this soup was a major highlight across the board. We dished out a good number of 2nd helpings. Fun note, this can also be served cold! The key is the stock… take note!


Bring water to a simmer in a large pot. Using a sharp knife, remove kernels from the corn cobs. Save kernels in a container for the soup. Place the corn cobs in simmering water with rough chopped carrots, onions and celery. This is the base for your corn stock. Let it simmer for at least an hour (the longer the better). Strain out the stock and discard cobs and leftover vegetables. This stock can now be used for anything!

Soup –

In a large saucepan over high heat, place olive oil, corn kernels, and chopped shallots in the pan and sauté. Cook until corn begins to caramelize, about 8-10 minutes. Deglaze pan with sherry. Then add mixture to corn stock in a large pot. Bring this to a simmer for 30-45 min. Remove from heat and blend for smooth soup, or keep for chunky!