"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Corn Bisque Recipe

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This recipe for Corn Bisque, by , is from The Kosciak/Swidergal Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Matt Swidergal Family
Added: Saturday, August 8, 2009


1/4 c unsalted butter,
1 c shallots sliced 1/8 " thick,
1/2 c leeks white and light green part, sliced 1/4" thick.
1/2 c chardonnay,
3/4 tsp ground fennel seed,
5 c corn fresh or frozen,,
5 c vegetable stock or water,
4 tbs kosher salt,
1/4 tsp ground white pepper,
1 Bay leaf,
1/2 c heavy cream,
Sugar to taste.

Heat butter in a heavy 4 quart pot over medium heat. Add shallots and leeks, cook for 5 minutes or until sweet and translucent. Add wine and cook until most of the liquid has evaporated. Add fennel, corn, stock, salt, pepper and bay leaf. Bring pot to simmer and cook for 12 -15 minutes or until the corn is tender. Remove the bay leaf and blend the soup thoroughly. Return the puree to a clean pot, over medium heat, add the cream and stir well. Add seasonings. Can be made 3 days ahead and chilled or frozen for 2 months.




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