Tomahawk’s Sweet Corn Bisque

With hints of jalapeño and cilantro, this flavorful Sweet Corn Bisque is a restaurant favorite you can now make at home.

At one point or another, each of us had tried this corn soup at Tomahawk Steakhouse in Lakewood, NJ…and we each enjoyed it. 

You may have already tried and enjoyed our dairy Corn Soup in Dinner Done–this pareve version, we thought, would be perfect for enjoying this time of year in the Sukkah (enjoy it while the corn is still sweet!)–it’s dressed up with little restaurant touches that add flavor without overcomplicating things.

So, we asked for the recipe. And while our friends at Tomahawk agreed immediately, it took the chef about a month until we had the recipe written down. Why? He needed to figure out how to pare down a big recipe for the home cook. 

Like many corn soup recipes, this recipe, which starts with only 4 ears of fresh, sweet corn, doesn’t yield a lot. Feel free to double as needed. 

Get your corn ready by slicing the kernels off the cob.

We’ll start the soup base by giving the shallot a headstart.

After 2-3 minutes, add the jalapẽno….

Then the red pepper and corn.

Cook for 5-7 more minutes, until corn is lightly caramelized. Stir in the cilantro.

Add the vegetable stock, raise heat and bring to a simmer. Let simmer for 15-20 minutes before blending. 

And while we are using an immersion blender for the convenience, we know that at the restaurant, they use a Vitamix, which will do a much better job of breaking down the kernels. 

When we strained the soup after using an immersion blender, we were left with more bulk and less overall yield.

This is an extra step to get that velvety smooth texture. 

Return the soup to the pot.

Full disclaimer. This is a restaurant recipe–so there are going to be some ingredients that perhaps are a little junkier, like non-dairy creamer and corn syrup. 

Finely dice more jalapeño, cilantro, and red pepper for a really pretty garnish.

Ladle the soup into bowls and add the garnish. Enjoy!

Print Recipe

Tomahawk’s Sweet Corn Bisque

Ingredients

• 2 tbsp oil to sauté corn
• 1 shallot finely diced
• 1 jalapeño finely diced
• 2 tbsp finely diced red bell pepper
• 4 cups fresh corn kernels
• 1 tbsp chopped fresh cilantro
• 8 cups vegetable stock
• ½ cup non-dairy creamer
• 2 tbsp brown sugar
• 3 tbsp light corn syrup
• 1 tsp salt
• freshly ground white or black pepper to taste

Garnish:

• 1 jalapẽno finely diced
• 1 tbsp finely diced cilantro
• 2 tbsp finely diced red pepper

Instructions

• Heat oil in a sauté pan over medium heat. Add the shallot and cook for 2-3 minutes. Add the jalapẽno, corn, and pepper. Cook, stirring occasionally, until vegetables soften and the corn begins to lightly caramelize, 5–7 minutes.
• Stir in cilantro and pour in vegetable stock. Increase heat slightly and bring to a simmer. Cook uncovered for 25–30 minutes.
• Using a blender or immersion blender, purée the soup until completely smooth. (For a velvety texture, pass through a fine-mesh sieve or chinois into a clean pot.)
• Return the strained soup to the pot over low heat. Stir in the creamer, brown sugar, and corn syrup. Season lightly with salt and pepper. Simmer gently for 15–20 minutes, until slightly reduced and glossy.
• Ladle into warm bowls and garnish with jalapeño, cilantro, and red pepper.