Fresh Corn Bisque with Green Onions
Submitted by celliott
Fresh corn bisque with turmeric, aromatic vegetables, and green onion garnish. A dairy-free, vegan-friendly soup that works hot or chilled. Ready in 25 minutes.
YIELD
1 servingPREP
10 minCOOK
15 minREADY
25 minA light, dairy-free corn bisque that leans on the natural sweetness of fresh corn rather than cream to build its body. Turmeric gives it a warm golden color and a subtle earthiness that pairs naturally with sweet corn.
The base is straightforward: onion, carrot, celery, and garlic sauteed until soft, then simmered with corn and water. Pureeing the whole thing transforms it from a chunky vegetable soup into a smooth, velvety bisque. A pinch of cayenne at the end adds just enough heat to keep things interesting without covering up the corn.
Serve it hot in cooler months or chilled on a summer day. Both ways work.
Kitchen Tips
- Fresh corn off the cob gives the best flavor and sweetness. Frozen works in a pinch, but avoid canned.
- Blend in batches, not all at once. Hot liquid in a full blender is a recipe for a mess on your ceiling.
- Leave a little texture if you prefer. Not everything needs to be baby-food smooth.
- The cayenne is optional but recommended. Even a tiny amount lifts the whole bowl.
Variations
- Add coconut milk for a richer, creamier version that’s still dairy-free.
- Stir in roasted poblano peppers before blending for a smoky corn chowder vibe.
- Top with crispy bacon bits or crumbled cotija cheese if you’re not keeping it vegan.
Ingredients
Directions
In medium saucepan, heat oil over medium heat.
Add onion, carrot, celery, garlic.
Cook, stirring for 2 minutes.
Stir in turmeric and cook for 1 minute.
Add bay leaf and water, bring to simmer.
Add corn, simmer 10 minutes.
Discard bay leaf.
May be puréed in blender or food processor in small batches.
Add salt and cayenne to taste.
Serve hot or cold and garnish with green onions or parsley.
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