Roasted Corn Bisque

Kim Biegacki


I had been searching for a Corn Bisque Soup recipe for several years and finally found one. My mother and I fell in love with this bisque! We both love the creamy texture and rich flavors in this soup, along with the fresh cilantro sprinkled on top with a squeeze of fresh lime makes it even more delicious. I really prefer the corn to be roasted first and it adds a little more depth of flavor to this soup, so I added that in along with a few other spices too.

Original recipe from

★★★★★ 3 votes
10 Min
20 Min
Stove Top


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1 Tbsp
olive oil
1 small
onion, chopped
3 c
fresh roasted corn of the cob, removed
1 tsp
beau monde seasoning
1/2 tsp
ground ancho chili pepper (optional)
salt and fresh ground pepper to taste
4 c
low sodium chicken broth
1/4 c
heavy cream
1 Tbsp
yellow cornmeal
1/2 medium
red bell pepper, diced


frank's hot sauce, shakes
2 Tbsp
fresh, chopped cilantro
lime wedges

How to Make Roasted Corn Bisque


  • 1Heat oil in a large, heavy saucepan over medium heat. Add onion and a sprinkle of salt and pepper and cook until softened and translucent. Stir in corn and garlic and continue to cook, stirring often till corn browns, about 5 minutes. (Or roast your corn on the grill or in the oven.)
  • 2Add broth and bring mixture to a simmer, for 15 minutes. Taste and add salt and pepper if necessary.
  • 3Using a slotted spoon, transfer the corn mixture to a blender. Add cream and 1/2 cup of the cooking liquid. Slightly vent the top of the blender and carefully puree until the mixture is smooth, about 2 minutes on puree speed or higher.
  • 4Return the puree to the pan. Whisk in cornmeal and bring the soup to a boil over medium heat while stirring constantly until thickened.
  • 5Stir in bell pepper, serve hot or warm with hot sauce, cilantro and a squeeze of lime.....oh so so good! ....and some tea biscuits or crusty Italian bread with some butter.

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About Roasted Corn Bisque

Main Ingredient: Vegetable
Regional Style: American

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