Boistfort Valley Farm
Community Supported Recipe Box

Quick Curried Corn Bisque


  • 2 tsp oil (olive or safflower)
  • 1 cup chopped onions
  • 1 TBSP curry powder
  • 1/2 tsp hot sauce or to taste
  • 1/4 tsp salt or to taste
  • 1/4 tsp freshly ground black pepper
  • 6 cups corn kernels
  • 2 cups broth (reduced sodium chicken or vegetable)
  • 2 cups water
  • 1 cup lite coconut milk


dish: soup
season: fall

Heat oil in a large saucepan over medium-high heat.

Add chopped onions and cook, stirring occasionally, until soft, about 3 minutes. Add curry powder, hot sauce, salt and pepper and stir to coat the onions. Stir in corn, chicken broth and water; increase heat to high and bring mixture to a boil, watching carefully.

Remove from heat and puree in a blender or food processor (in batches, if necessary) into a homogeneous mixture that still retains some texture.

Pour soup into a clean pot, add coconut milk and heat through.

Serve hot or cold. Garnish with a dollop of plain yogurt and chopped scallions.

adapted from Eating Well, article by Sarah Fritschner, February/March 2005