Olive Oil & Vinegar Tasting Room

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Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT

Located in the First Niagra Bank Courtyard

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Sweet Summer Corn Bisque with Crispy Fried Shallots & EVOO

8 ears of super sweet corn
3 shallots, thinly sliced
1 teaspoon fresh thyme leaves, woody stems discarded
1 large bay leaf
2 large cloves garlic, minced
2 quarts chicken or vegetable stock
1 cup of heavy whipping cream - optional 
1 bunch chives, finely minced
1/4 cup + 2 tablespoons Extra Virgin Olive Oil
fresh ground pepper and salt to taste


Shuck the corn, cut the kernels off each ear reserving them and any liquid in a large bowl. Cut the cobs in half and reserve. In a 8+ quart stock pot, saute 2/3 of the sliced shallots for five minutes or until slightly golden in 1/4 cup of olive oil of your choice. Add the garlic and thyme, and saute for another minute, making sure that the garlic does not brown. 

Add the stock, cut corn, and cut cobs into the stock pot. Simmer the pot gently over low heat for 45 minutes. 

Meanwhile, saute the remaining shallot in 1 tablespoon of extra virign olive oil until caramelized and fragrant and reserve. 

At the end of the cooking process, remove the cobs and bay leaf and add the cream (if using). In a food processor or blender, process the entire contents of the pot in batches. The liquid will be scalding hot so be very careful!

Strain through a fine mesh strainer discarding any corn particulate and adjust the seasoning with additional salt and pepper to taste. Ladle into bowls and serve immediately topped with minced chives, caramelized shallots, ground pepper, and a nice drizzle of EVOO. 

Serves 4-6

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