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.
