Sweet Corn Bisque

Among the melancholy and excitement of late summer, August and September have always been filled with many stops at farm stands to pick up what my dad calls “nature’s candy”, native corn. This just means whatever type of corn grows in natural abundance where you live. In Connecticut, we get types like silver queen which is so naturally sweet and flavorful that it can almost ruin all other corn. Thankfully, it’s plentiful and cheap at this time of year. As the weather turns cooler in September, a bowl of this sweet and simple bisque is the culinary equivalent of your favorite sweatshirt on the beach. A cozy way to hold on to sweet summertime for just a bit longer. Serves 6.

·      6 ears sweet corn—kernels removed from the cob

·      2 tablespoons butter

·      1 large shallot—diced

·      1 teaspoon garlic powder

·      ½ teaspoon smoked paprika

·      2 cups corn stock or chicken broth

·      2 tablespoons crème fraiche

·      Freshly cracked pepper

·      Kosher salt

1.     Add the corn cobs to a large stock pot and cover with water. Add 2 tablespoons kosher salt and bring to a boil over high heat. Reduce to a simmer and cook for 15-20 minutes.

2.     While the corn stock cooks, melt butter over medium heat in a large pan. Add the shallot and cook until soft and fragrant, about 2 minutes, then add the corn kernels, reserving a handful for garnish. Season with garlic powder, smoked paprika, and freshly cracked pepper. Cook, stirring occasionally, for 10 minutes.

3.     Once the corn mixture is cooked, transfer it to a heat proof blender or food processor. Process until smooth, adding 1-2 cups of the corn stock or chicken broth until you achieve a silky-smooth consistency. Season to taste with salt and freshly cracked black pepper. Add crème fraiche and pulse to combine. Serve hot, topped with fresh corn kernels and additional black pepper.