Creamy Corn Bisque

Some of the best things in life are simple…..Thus this recipe :)

Now let me be abundantly clear, I HATE cans of creamed corn! Creamed corn is good for three things:

1.) Forever turning your children away from veggies

2.) Corn Souffle

3.) Corn Bisque

That is it….there is nothing else! Not in my world anyways.

Upon looking in my pantry the other day, I noticed I had 2 cans of creamed corn from making item 2 on the list above for Thanksgiving, which inspired me to create item 3.

In my head, floating amongst all the other nonsense, is a file box I call “Lasta Recipes”

Lasta recipes are some of my favorite….They use the “LASTA” the onion, the lasta the heavy cream, or the lasta the leftover pork roast. Using the lasta the ingredients floating around in my fridge is a GREAT thing, it avoids future science projects from growing. If I fail at one thing….it’s removing leftovers from my fridge!

So I grabbed several of my “lasta” ingredients and decided on a bisque. I could live out the rest of my days eating soup, I’ve heard it’s a chic thing and I’m ok with that. Just gimme a bowl and a spoon and leave me be!

This bisque is simple as simple could be with just a straight forward corn taste. It’s not overwhelmed with seasoning and can make either a perfect starter course with salad, or be served as a larger portion with biscuits for a meal. It’s just plain ole’ belly pleasing goodness.

Ingredients:

1 medium onion, chopped

1/4 cup butter, margarine, or bacon drippings (I used the drippings because bacon and I go WAY back)

6 sprigs fresh thyme

1/2 teaspoon kosher salt

1/4 cup flour

3 cups milk

1 1/2 cups heavy cream

2 cans of creamed corn

6 drops tabasco

1 1/2 teaspoon kosher salt

cracked black pepper to taste

Directions:

In a large pot, melt the butter or drippings over medium heat. Add the chopped onions and fresh thyme, and 1/2 teaspoon salt.

Saute the onions over medium heat until soft and tender but do not allow them to brown. Remove the fresh tyme sprigs and throw them away, they’ve served their culinary purpose.

Quickly stir in flour and cook over LOW until the mixture begins to bubble and turn a slightly darker color, about 5 minutes.

Stir in the milk and heavy cream and raise the heat back to medium. Slowly bring the mixture to a soft boil, stirring constantly so the milk doesn’t scald to the bottom of the pot.

Allow the mixture to boil for a few minutes then add in the cans of corn, tabasco, the additional salt, and the pepper. Continue to stir until the corn is heated through. Sprinkle with additional fresh tyme or bacon bits….or BOTH.

I served mine with sweet potato drop biscuits and could have eaten the whole pot…(I might have to admit that I ate all but 2 bowls of it over the last 2 days)

Enjoy :)

Signing Off,

Modern Mrs. Cleaver

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2 Comments

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2 Responses to Creamy Corn Bisque

  1. Elaine

    Great post! Very amusing and my thoughts exactly on creamed corn. I used to kind of like it but not anymore. The recipe sounds great! I may have to try it sometime.

  2. Craig

    Nice, I whacked everything w an immersion blender, then added more veggies, finished w toasted sesemee oil, bread crumbs…350 at 25 mins. Nice

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