Summer Corn Bisque with Smoked Paprika Butter

Chef Jared Simons shares his recipe

corn soup

Hooray, it’s finally summer! Despite the fact that we’ve been feeling summeritis symptoms all month long, the season officially begins today. It’s time to celebrate long days, warm nights, and the alfresco dinners that these conditions inspire. Summer also means that corn as sweet as candy is abundant and cheap, which is all the excuse we need to tackle this Summer Corn Bisque with Smoked Paprika Butter from chef Jared Simons (formerly of Lexington Social House). Like all of our favorite dishes this time of year, the simple soup contains just a few basic ingredients, the foremost of which is fresh-husked corn.

Summer Corn Bisque with Smoked Paprika Butter
Executive Chef Jared Simons

Serves 6


12 ears of fresh corn
4 cups chicken stock
1 cup cream
1 brown onion, small dice
1/4 pound butter
3 cloves garlic
Salt to taste
Pepper to taste
Sugar to taste


1. Husk corn and cut kernels from cob, reserve. Use a cheese grater to grate the remaining corn meat from cob down to the cob core. Reserve cob cores, all grated corn meat, and corn milk.
2. In a large pot, sweat diced onion and garlic in butter. When translucent, add corn, grated corn meat, corn milk, and corn cobs.
3. Add chicken stock and cream. Add a pinch of sugar.
4. Bring to a boil. Lower heat and simmer for approximately 90 minutes.
5. Remove corn cobs from pot.
6. Using a blender, purée soup (use caution as the heat will cause blender top to blow).
7. Pass soup through a fine mesh sieve
8. Salt and pepper to taste. Serve topped with smoked paprika butter (recipe below).

Smoked Paprika Butter

4 ounces butter
1 teaspoon smoked paprika
Salt to taste
Juice of 1 lemon

Combine all ingredients.