Don’s Corn Bisque


  • 4 oz Butter
  • 4 oz flour
  • 2 cups chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup brandy
  • 3 crushed garlic cloves
  • 2 bay leaves
  • 4 sprigs fresh tarragon
  • 4 sprigs fresh thyme
  • Chicken stock  to cover (about 1.5 quarts)
  • Salt and pepper
  • 2 cups sweet corn kernels
  • 1 cup heavy cream
  • 1 cup cooked chopped bacon, corn kernels, and chopped chives for garnish.


  1. In large pot heat butter, add garlic sweat for two minutes  add mirepoix (carrots celery and onions) and cook 4 to 5 mins,
  2. add flour, cook for another 4 to 5 mins stirring not allowing the flour to brown.
  3. Add the brandy and let alcohol cook off. Add stock and work roux( butter and flour) in to.
  4. Add corn, Bay Leaf, tarragon and thyme and let soup simmer for 10 mins,
  5. add cream and adjust seasoning. puree Soup.
  6. Garnish top of soup with chopped bacon corn and  chopped chives,
  7. Serve Hot.
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