Corn Bisque

Meal type Corn
Season Fall, Spring, Summer, Winter


  • 6 ears of corn

  • 1 lb butter
  • 1 cup water

  • 1 table ancho powder

  • Salt pepper and lime juice to taste
  • Garnish
 Crushed corn nuts
Sour cream
Sliced scallions


1 Place butter and water in a pot and melt butter on low heat.
2 In another pot place milk on low heat.
3 With a knife take kernels off the corn of the cobs and add the corn to the water butter mixture and cook for 20 min. on low heat.
4 Take the cobs and add to the milk and steep for 20 min low heat. After corn is cooked strain off butter mixture and place corn kernels in a blender turn blender on high.
5 Slowly pour butter back into corn until mixture is almost a pudding consistency. Push corn mixture through a fine mesh strainer.
6 After strained, place in a pot and slowly mix in the corn milk until desired consistency. Season with salt, ancho powder, lime juice and pepper to taste.
7 To serve place in a bowl top with sour cream crushed corn nuts the scallions.