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Roasted Sweetcorn Bisque

This is one of my own favorite soups. The slow roasting of the corn brings out its essential sweetness, and I have even had people describe it as tasting like "distilled corn." It's good anytime, but even better when the corn is at its late season best.

Sweetcorn bisque by Simon Majumdar

Roasted Sweetcorn Bisque Recipe

(Serves 6-10)


  • 6 Corn Cobs

  • 24 Oz Vegetable Stock

  • 1 Cup Heavy Cream

  • 2 Shallots (Minced)

  • 2 Yukon Gold Potatoes (Small Dice)

  • 1 Nutmeg

  • Olive Oil (for cooking)

  • Salt

  • Pepper


  1. Peel the corn cobs and grill on a hot griddle or outdoor grill for three minutes (rotating as you grill them – you want to get some color on them, but not char them).

  2. Scrap the corn kernels from the cobs.

  3. Using the back of the knife, scrape the cobs again to get as much of the corn “milk” out as possible.

  4. Warm three tablespoons of olive oil in a deep sauce pan.

  5. Add the shallots and cook for two minutes.

  6. Add the diced potatoes and cook for two minutes.

  7. Add the corn kernels and corn milk.

  8. Cook for five minutes on a medium heat.

  9. Add the vegetable stock.

  10. Simmer for fifteen minutes on a gentle heat.

  11. Blend the contents of the saucepan in a blender and pass through cheese cloth.

  12. Return to the pan.

  13. Add the heavy cream and simmer for fifteen minutes on a gentle heat.

  14. Season with salt and pepper to taste.

  15. Grate a little nutmeg on the top of each serving.

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