The crispy bacon garnish accents the creamy sweetness of this beautiful soup. Bisques are usually made with seafood, but corn makes a fine substitute. This is a great make-ahead soup to have on hand in the freezer for unexpected company. Serve with homemade biscuits or focaccia.
SERVES 6
INGREDIENTS:
- 2 tablespoons unsalted butter
- 1 cup finely chopped sweet onion, such as Vidalia
- 6 cups corn kernels, freshly cut from the cob, or frozen corn, defrosted
- 3 cups chicken or vegetable stock or store-bought chicken or vegetable broth
- ½ cup heavy cream
- 6 drops of Tabasco or another hot sauce
- 8 bacon strips, cooked until crisp and crumbled, for garnish
- ½ cup finely chopped fresh chives, for garnish
INSTRUCTIONS:
- In the pressure cooker, melt the butter over medium-high heat.
- Add the onion and corn, sauté for 4 to 5 minutes, until softened.
- Add the stock, lock the lid in place, and cook at high pressure for 5 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Stir in the cream and Tabasco.
- Use an immersion blender to puree the soup, or let it cool slightly and transfer to a food processor or blender to puree.
- Warm the soup and serve, garnished with the bacon and chives.
