The Recipes

Corn and Chile Bisque

Chile in adobo is certainly not for the faint of heart.  This soup is delicious, with the heat bringing a nice complement to the fall weather.

Feel free to swap out frozen corn for the fresh if the corn appearing in your market has already fled the building on freshness for the fall and winter.  If you are using fresh, keep one of the cobs handy - by adding it to the soup pot, you bring extra natural creaminess.

Corn and Chile Bisque


- 2 ears of corn, kernels cut off the cob
- 1/2 yellow onion, diced
- 1 garlic clove, minced
- 1 chile in adobo, diced
- 1/2 c. almond milk
- 1 1/2 c. vegetable stock
- 1 bay leaf
- salt
- pepper
- olive oil
- cilantro, torn for garnish

In a large pot, heat 1 T. of olive oil.  Add the onion and season with salt.  Let the onion cook for 5-6 minutes.  Add in the garlic and chile and stir for another minute.  Add in the corn kernels, almond milk and vegetable stock.  Stir to combine and season lightly with salt and pepper.  Nestle the corn cob into the soup.

Let the soup simmer for 20-30 minutes.  Remove the bay leaf and corn cob.  Allowing to cool slightly, transfer the soup to a blender.  Puree until smooth.  Return the soup to the pot and heat through.  Taste and adjust the seasoning if you need more salt and pepper.

Ladle the soup into bowls and garnish with the cilantro leaves.  Drizzle a little bit of extra olive oil around the bowl.