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.