10 ears of corn
1 medium white onion, julienned
1 leek, white only, cut into rings
2 tablespoons canola or vegetable oil
2 quarts water
1 bay leaf
5 sprigs thyme
1 cup all purpose flour
8 ounces butter
2 cups heavy cream
Dash cayenne pepper
Pinch white pepper
Salt to taste
1 tablespoon fresh thyme, chopped
1 quart corn (reserved from 10 cobs)
- Cut corn from cob and reserve for soup.
- Add oil to a large bottom pan over medium high heat. Once oil starts to smoke, add corn cobs to pan. Sear until golden brown, about 3 minutes per side. Adjust heat as necessary so as to not burn cobs. After cobs have been seared, remove from the pan. Replace with julienned onions and leeks. Add more oil if needed and sauté for 12 minutes.
- Deglaze pan with ⅓ cup of water and transfer to a pot large enough to hold remaining liquid. Add corn cobs, bay leaf, sprigs of thyme, and remaining water to pot and cook on medium heat for 1 hour.
- Strain stock through a colander to remove all vegetables and cobs.
- On medium high heat, melt butter in a pan and sauté the reserved corn for 10 minutes. Add flour and stir to form roux. Lower heat to medium and continue cooking for 6-8 minutes, stirring frequently.
- Add corn stock and cook on low for 12 minutes.
- Puree with immersion blender while slowly adding the heavy cream.
- Finish with cayenne pepper, white pepper, salt and chopped thyme.
Chef’s note: The bisque is delicious on its own, but feel free to garnish with favorites you might have on hand: fresh cilantro, lime zest, sliced jalapeños or sour cream. Bacon never hurts, either. It’s really whatever you want here.
- from Chef Adam Hayes, Executive Chef of Barnsley Resort, Adairsville, Georgia