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Corn Bisque


Serves 12-15


10 ea. Corn on the Cob
1/2 ea. White Onion
1 ea. Leek
1qt. Water
1ea. Bay Leaf
1T. Fresh Thyme
2C. AP Flour
4T. Butter
1qt Heavy Cream
TT Cayenne Pepper
TT. White Pepper
1T. Fresh Thyme
1 qt. Corn


1. Cut corn from the cob and reserve the corn for the soup.

2. Roast the cobs in the pan with onions, and leeks.

3. Add Bay leaves, thyme, and water and cook on low for 1 hour.

4. Add Cream and then strain stock.

5. Melt butter in the pan and saute corn. Add flour and cook to form roux.

6. Add Corn stock and cook on low for about 10 min. (cook out the flour)

7. Puree with Burre Stick* and finish with seasonings.

8. Suggested garnish: smoked trout, green onion, and cilantro.

*Bloggers say the Burre Stick is an extremely powerful immersion blender.


Comfort food raised to gourmet heights.

Take advantage of the spectacular corn reaching southern tables and try something a bit more sophisticated. Chef Adam Hayes, of the Grand Bohemian in Asheville, is a strong supporter of farm-to-table cuisine. His creations offer sublime tastes, developed in creative ways. If you travel to Asheville, for the Highlands Fair or a weekend getaway, make time to dine at the Grand Bohemian. Until then, make this roasted corn bisque at home. This is maize, at its best.