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Stunning plated serving of Jalapeno Corn Bisque, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Jalapeno Corn Bisque

A sophisticated study in blended vegetable structure and Sherry reduction. This bisque balances the natural sweetness of harvest corn with the capsaicin heat of jalapenos, stabilized by a beurre manié fat-flour suspension.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Soup
Ingredients Method

Ingredients
  

The Aromatic Base
  • 2 tablespoons olive oil
  • 1 large onion, peeled and chopped, about 1 cup
  • 1 whole leek, white part chopped, about 1 cup
  • 4 large jalapeno peppers, seeded, veins removed, diced, about 1 cup
The Harvest Foundation
  • 8 ears of corn, kernels removed from cob, about 6 cups
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse ground pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
The Liquids
  • 1 cup sherry
  • 3 cups homemade chicken stock or prepared low sodium broth
  • 4 cups half-and-half
To Thicken & Garnish
  • 1 tablespoon all-purpose flour mixed with 1 tablespoon room temperature butter (this is called a beurre manié)
  • Fresh chopped cilantro

Method
 

Sauté the Vegetables and Reduce
  1. Heat the olive oil in a deep soup pot over medium-high heat. Add the onion, leek and jalapeno peppers and cook until beginning to soften, about 2 to 3 minutes.
  2. Add the corn and cook for 5 minutes more.
  3. Season with salt, pepper, cumin and garlic powder.
  4. Pour in the sherry.
The Simmer and Blend
  1. Cook until the liquid is almost all evaporated, about 3 minutes. Pour in the chicken broth. Cover the pot and reduce the heat to medium. Cook until the veggies are soft, about 20 minutes.
  2. Remove the pot from the heat. Use your gadget of choice (food processor, blender, or immersion blender) to emulsify the soup.
The Cream Finish and Thickening
  1. Return the soup to the pot, if you have used a blender or food processor. Heat the soup over low heat. Stir in the half-and-half.
  2. Drop small pieces of the beurre manié (flour mixed with butter) into the soup.
  3. Stir until the soup thickens to your desired consistency. You can add more cream to thin the soup or more of the beurre manié to thicken it.
Final Presentation
  1. Garnish with fresh cilantro.