Corn is coming in, and although we suggest elote as a wonderful way to use the bounty, why not add a rich soup into the corn recipe coffer?
To satisfy that craving, we turn to Chef Adam Hayes of Barnsley Resort in Georgia. “This delicious summer corn soup is very simple to make. The key to developing flavor in this recipe is to caramelize the corn cobs, then thicken the soup with the reserved corn and a little roux,” the chef explains.
This makes a big batch, but freezes well, and that’s no corny joke.
Roasted Corn Bisque
From Chef Adam Hayes, Executive Chef of Barnsley Resort, Adairsville, Georgia
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