CORN BISQUE is the perfect cold weather soup. This smoky, sweet, and spicy CURRIED CORN BISQUE is one of our absolute favorites. It’s perfect for Fall and oh so flavorful.
Corn Bisque with a delicious Curry flavor
Bisque is perfect for winter, and this Curried Corn Bisque is our favorite bisque recipe right now!
I’m such a sucker for an amazing cold weather soup. To me, there’s just nothing better than a cup or bowl of warm comforting soup or bisque on a chilly winter day. With the Bomb Cyclone facing a lot of our country (OMG you guys, please be safe! That is a scary weather term…bomb cyclone??) literally TODAY, I thought this Curried Corn Bisque would be appropriate to keep us all warm and toasty…and full and satisfied to boot!
I live in Missouri, so while I’m not about to see a huge blizzard…we do have temps under 0 and feeling like the south pole. It’s…not great. But sitting under a blanket catching up on reality tv and eating some of this soup sure does sound delightful!
Try this creamy Curried Corn Bisque recipe to warm things up.
Make this Creamy Curried Corn Bisque as an appetizer!
We have eaten this corn bisque as a main course, but what I really love it for is an appetizer. It’s a little bit sweet, which makes it the perfect unique starter to any meal. If you’re entertaining guests in your home (or trying to impress your sweet heart for Valentine’s Day!), this might just be the recipe for you.
This tasty corn bisque is smokey, sweet, and a little bit spicy…I’m in love! I love the little bit of cream and fried corn on top too…it’s just divine. Don’t you want a bowl of bisque now? I made some just for you!
What’s the difference between Bisque, Soup, and Chowder?
The difference between bisque, soup, and chowder is a mystery to many, but I’m here to clear things up for you today!
Bisque and chowder are both types of thick soup. So when in doubt, you can call all three a soup and you won’t be wrong! Bisque and chowder are both traditionally seafood-based (which is why you’ll find them in seafood restaurants), however not all contain seafood these days (this one is vegetarian-friendly; no seafood here). In general, you can just consider any thick soup a bisque or chowder.
Now, the difference between a bisque and chowder: Bisque is a smooth, creamy soup, while Chowders are much chunkier since they usually contain pieces of seafood or vegetables.
- This Curried Corn Bisque is super creamy
- This Cheesy Chicken Chowder has lots of texture
- And this Chicken Soup recipe is a simple, straightforward soup
If you’re struggling to find easy and warm recipes during this VERY COLD Winter, I hope you’ll give this Curried Corn Bisque a try. I have a feeling you just might love it as much as we do. It’s one of those soups (like Mom’s Creamy Chicken Soup) that I just crave. The unique and delicious flavor is hard to forget!
Craving more soup recipes? Try out these favorites:
- Best Chili Recipe Ever
- Creamy White Chicken Chili
- Instant Pot Chicken Tortilla Soup
- Loaded Baked Potato Soup Recipe
- Best EASY Chili Recipe
See recipe card below for details on how to make this Curried Corn Bisque recipe. Enjoy!
Curried Corn Bisque
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil or olive oil
- 1 medium sweet yellow onion diced
- 2 tablespoons garlic paste or 2 cloves minced
- 2 tablespoons ginger paste or 1 tablespoon grated fresh ginger
- 2 teaspoons curry powder I use 1 teaspoon Red Curry powder and 1 teaspoon regular Sweet Curry powder. *The Red Curry powder has more heat than the Sweet Curry, but either can be used.
- 1 teaspoon garam masala
- ¼ teaspoon red pepper flakes optional (I omit this if I use the Red Curry powder. *see above)
- 1 Yukon Gold or Russet potato peeled and cut into 1-inch cubes
- 6 ears corn kernels cut off from cobs and cobs halved in length
- 4 cups low-sodium chicken stock
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black or white pepper
- 1 cup heavy cream
- Extra Virgin Olive Oil for drizzle
- Squeeze of fresh lemon, cooked chicken, crème fraiche, sour cream, yogurt, cilantro, lump crabmeat, crisped bacon, parsley, sliced red onion, fresh chives, a sprinkling of fried corn, or minced tarragon.
- Heat butter & oil in a Dutch oven over medium heat. Add onion and sauté until onion is soft and translucent. Add garlic and ginger paste and cook for 15 seconds.
- Add curry, garam masala, red pepper flakes and potato. Mix together and cook 2 minutes. Add corn and chicken stock; stir well. Place the corncobs in the pot.
- Bring soup to a boil then reduce heat to low. Simmer 30 minutes or until flavors meld and the soup thickens a bit.
- When soup has thickened, discard the corncobs.
- Use a blender to purée the soup until smooth. This should be done in 3-4 batches. Fill the blender only 1/3rd full. To ensure the hot soup doesn’t splash everywhere, Do NOT overfill the blender and be sure to hold the lid on with a folded kitchen towel. Start the blender slowly and gradually increase the speed. Return the bisque to the Dutch oven.
- Add the cream and whisk until completely incorporated.
- If necessary, season to taste with additional salt and pepper. If the soup is too thick, just simmer it until it is the desired consistency. If it is too thick, add more chicken stock or cream and heat through.
- Working in batches, press the soup through a fine-mesh strainer over a large clean pot or bowl.
- Top the bisque with a drizzle of olive oil and your favorite toppings. Serve immediately.
- *Note: Curried Corn Bisque can be made up to two days ahead. Keep it in the fridge in an airtight container. The consistency will thicken when cooled, so whisk in water or cream one tablespoon at a time to thin to desired consistency and heat.
- **Note: Curried Corn Bisque can be chilled and served cold. The consistency will thicken when cooled, so whisk in water or cream one tablespoon at a time to thin to desired consistency.