Silky Sweet Corn and Potato Bisque with Chives

Why You’ll Love This Recipe

• Silky-smooth and slightly sweet from creamed corn, with hearty potato bites for texture.
• Weeknight-friendly: one pot, under an hour, minimal prep.
• Flexible: use fresh or frozen corn, chicken or vegetable broth, and blend as smooth as you like.
• Crowd-pleasing comfort that’s elegant enough for dinner guests.

Grocery List

• Produce: Yellow onion, celery, garlic, Yukon Gold potatoes, chives, corn (fresh ears or frozen kernels), lemon
• Dairy: Unsalted butter, heavy cream
• Pantry: Low-sodium chicken or vegetable broth, canned creamed corn, olive oil, kosher salt, black pepper, smoked paprika (optional)

Full Ingredients

Soup Base

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large yellow onion, finely diced (about 1 1/2 cups)
• 1 celery stalk, finely diced (about 1/2 cup)
• 2 garlic cloves, minced
• 1.5 lb Yukon Gold potatoes, peeled and cut into 1/2-inch dice (about 5 cups)
• 4 cups low-sodium chicken or vegetable broth
• 2 cups sweet corn kernels (fresh cut from cobs or frozen, thawed)
• 1 can (14.75 oz) creamed corn

Seasoning & Finish

• 1/2 tsp smoked paprika (optional, for gentle smokiness)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 cup heavy cream
• 1 tsp fresh lemon juice (or apple cider vinegar)
• 1 tbsp unsalted butter (for finishing)
• 3 tbsp finely snipped fresh chives, plus more for garnish

Step-by-Step Instructions

Step 1: Prep your vegetables

Finely dice the onion and celery, mince the garlic, peel and dice the potatoes into 1/2-inch cubes, and snip the chives. If using frozen corn, thaw and pat dry. If using fresh corn, cut kernels from 4 to 5 ears.

Step 2: Sweat the aromatics

In a large heavy pot or Dutch oven, melt 2 tablespoons butter with the olive oil over medium heat. Add onion and celery with a pinch of salt. Cook, stirring occasionally, until translucent and tender but not browned, 6 to 8 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.

Step 3: Simmer the potatoes

Add the diced potatoes, smoked paprika (if using), 1 1/4 teaspoons kosher salt, and 1/2 teaspoon black pepper. Pour in the broth and bring to a gentle simmer over medium heat. Keep the soup at a low simmer, about 180–190°F, until the potatoes are just tender, 12 to 15 minutes.

Step 4: Add the corn

Stir in the sweet corn kernels and the can of creamed corn. Return to a gentle simmer and cook 5 minutes to meld flavors.

Step 5: Blend to a silky bisque

Using an immersion blender, blend directly in the pot until about 50–60% of the soup is smooth, leaving some kernels and potato pieces for texture. If you prefer a smoother bisque, blend more; for chunkier, blend less. No immersion blender? Carefully ladle 3 cups of soup into a countertop blender, vent the lid, cover with a towel, blend until smooth, and return it to the pot.

Step 6: Enrich and finish

Stir in the heavy cream and lemon juice. Warm gently for 2 to 3 minutes without boiling (boiling can cause the cream to split). Remove from heat and swirl in the remaining 1 tablespoon butter for a glossy finish. Stir in the chives, taste, and adjust salt and pepper.

Step 7: Serve

Ladle into warm bowls. Garnish with extra chives and a few turns of black pepper. If you like, add a drizzle of cream or a small pat of butter for a restaurant-style look.

Pro Tips

• Blend gradually. You can always make it smoother, but you can’t un-blend. Aim for a silky base with visible kernels and potato cubes.
• Keep it gentle. After adding cream, hold the soup just below a simmer to keep it velvety and prevent curdling.
• Balance the sweetness. A teaspoon of lemon juice brightens the natural sweetness of corn without making the soup tart.
• Use Yukon Golds. Their naturally creamy texture helps thicken the bisque without a flour-based roux.
• Warm the bowls. Hot bowls keep the bisque silky and hot at the table.

Variations

• Smoky bacon: Crisp 4 slices of bacon, crumble, and use 1 tablespoon bacon drippings in place of the olive oil. Stir bacon through at the end and garnish with extra.
• Southwest heat: Add 1 diced poblano or jalapeño with the onion and celery. Season with 1/2 teaspoon ground cumin and finish with cilantro and lime instead of chives and lemon.
• Dairy-light: Swap the heavy cream for 1 cup half-and-half, or go dairy-free with 3/4 cup unsweetened cashew cream and skip the finishing butter.

Storage & Make-Ahead

Refrigerate in an airtight container for up to 4 days. The flavors deepen by day two. Reheat gently over low heat until steamy but not boiling, thinning with a splash of broth or water as needed. Freeze up to 3 months; thaw overnight in the refrigerator and reheat slowly, adding a little cream or broth to restore the silky texture. Stir in fresh chives just before serving.

Nutrition (per serving)

Approximate for 1 of 6 servings: 430 calories; 24 g fat; 47 g carbohydrates; 7 g protein; 5 g fiber; 820 mg sodium. Values will vary based on specific ingredients and brands.