Creamy Sweet Corn Bisque

My grandfather rarely passes a roadside stand without stopping for a bag full of fresh vegetables.  It's one of those yearly happenings that let you know that Summer is really here, and that everything is just like it is supposed to be.  

Creamy Sweet Corn Bisque {Pedantic Foodie}

Sometimes he would bring home tomatoes.  Sometimes cucumbers.  But my favorite thing to see poking out of the bag was sweet corn.  

Sweet corn is vegetable candy - let's just call it what it is.  It's utter perfection grilled and buttered, but it also makes some pretty fine soup, especially if you include bacon and parmesan. Oh boy...

Creamy Sweet Corn Bisque {Pedantic Foodie}

Let's take a close look at this bisque lineup.  Our bisque has a foundation of onions and garlic, cooked in bacon grease.  Oh yes, good things are happening.  

Creamy Sweet Corn Bisque {Pedantic Foodie}

Fresh sweet corn, preferably bought from a stand with no attendant and one of those little jars scribbled with the words "honor system."  I love those stands because they make me remember that not everyone is this world is as cynical as I often assume.

Creamy Sweet Corn Bisque {Pedantic Foodie}

Heavy cream, milk, and chicken broth form our liquid team.  

Creamy Sweet Corn Bisque {Pedantic Foodie}

Lastly, a parmesan rind is added to bring some rich, cheesy, saltiness to our broth.  

Creamy Sweet Corn Bisque {Pedantic Foodie}

After all the ingredients have had some time to get to know one another, they are blended up with a stick blender.  

The bisque is finished with unsalted butter, salt, and a twist of fresh lemon.  

I like potatoes in my corn chowder, so I decided that they needed to make their may into this bisque somehow.  I roasted some fingerlings with olive oil and salt and dropped them into the middle of my bowl before topping it all with bacon and parmesan. 

Creamy Corn Bisque {Pedantic Foodie}

Oh yes -- you should definitely grill some bread and rub it with fresh garlic, for dipping.  

Creamy Sweet Corn Bisque {Pedantic Foodie}

Here we are.  It's sweet, it's rich, and it is packed full of the flavors of Summer.  

Sincerely,

  Pedantic Foodie


Creamy Sweet Corn Bisque 

serves 6 

for the roasted potatoes 

  • 1 lb fingerling potatoes 
  • 3 tablespoons olive oil 
  • 1/2 teaspoon salt 

Preheat oven to 450 degrees. 

In a large bowl, combine potatoes, olive oil, and salt.  Toss to coat.  

Place the potatoes on a baking sheet lined with parchment and bake for 15-25 minutes, until the potatoes are cooked through and the skins have begun to brown.  

Allow to cool slightly before serving with the soup.

for the bisque 

  • 3 rashers of bacon, diced 
  • 1 medium sweet onion, diced 
  • 2 gloves garlic, minced, 
  • 1 1/2 teaspoons salt, divided
  • 1 tablespoon olive oil 
  • freshly ground black pepper
  • 4 ears fresh sweet corn, corn removed from cob
  • 2 tablespoons heavy whipping cream 
  • 3 cups milk
  • 1/2 cup vegetable or chicken broth
  • 1 parmesan rind 
  • 4 tablespoons unsalted butter 
  • grated parmesan, for topping
  • fresh lemon juice 

In a large pot or dutch oven, cook bacon oven medium high heat until crispy.  Remove the bacon from pan and reserve for topping. 

With the pan still over medium high heat, add 1 tablespoon olive oil, onion, garlic, black pepper (to taste) and 1/2 teaspoon salt to the pan; cook until the edges of the onions are deep golden brown.  Add fresh corn and cook for 1-2 minutes, until it begins to brown. 

Add heavy cream, milk, broth, and parmesan rind to the pan and bring to a simmer.  Reduce heat and cook for 25-30 minutes, until the corn is soft.  Remove from heat and allow to cool slightly. 

Pour the soup into your blender, or use a stick blender to roughly puree the soup.  Do not try to get it completely smooth, the bits of corn will provide a pleasant texture.  Stir in butter until melted.  Finish with salt* and a squeeze of fresh lemon juice. 

Serve immediately with roasted potatoes, reserved bacon, and parmesan. Enjoy!  

*I used a whole teaspoon of salt but the portion may vary depending on the saltiness of your bacon. 

New York Through My Lens

Everyone sees a city a bit differently.  When I see a stranger's captured interpretation of my own city, I am often struck by how a fresh lens can transform the way I look at the world around me.  The streets I see every day, the bits of beauty I take for granted, and the quaint shops I forget to visit. 

Exactly one week ago I was returning from a weekend in the beautiful, iconic city of New York.  I had given substantial thought to how I would write about my visit.  How I would share it with you, my readers, and what my perspective could offer that thousands of perfectly curated Instagram feeds do not already deliver every day.  

New York City {Pedantic Foodie}

I could tell you about every thing I ate and put on my food critic for a bit, or I could talk about the way the streets buzzed with ambition, hope, and wonderment.  But, you already know these things, or you could know them if you looked at a thousand other sites.  

I am certainly not knocking restaurant reviews or wanderlust-provoking travel writing.  In fact, I took advantage of my fair share of such resources pre-trip and I would be delighted to do both on this space one day.  However, when I thought about New York, I realized that what I really wanted to give you was my New York.  The way I saw it, breathed it, and lived it.  

New York City {Pedantic Foodie}

I spent a Sunday afternoon in Washington Square Park, admiring these winsome daisies as they peaked their heads through the shade of the trees to soak in the beaming rays of warmth of which I was far less appreciative. 

New York City {Pedantic Foodie}

I sat on a bench.  A bench that had hosted thousands of bodies before me, and I listened to a group of men, each one unique from the other, playing old school jazz in perfect synchronicity. 

New York City {Pedantic Foodie}

I saw a piano sitting in the middle of the park.  At first, my logical, inquisitive brain tried to speculate at the amount of labor required to bring a piano into a public park, but after a few idle minutes I decided that beauty deserves no such questioning.  I buried my questions, and perked up my ears to hear the music flowing from the instrument. 

New York City {Pedantic Foodie}

These moments were all so precious and I knew that in a week or less I would be longing to savor each one and relive them all again. 

New York City {Pedantic Foodie}

My father though, was already a bit tired of being photographed by 9am.  

These two people are my parents and they joined me on my trek through the bustling city.  I happen to think they are pretty great travel companions, and my father is a far better navigator than I will ever be.  I'm still trying to get East and West straight.  

My mother, well she is a lovely person who will happily help you sneak pictures of the Italian waiter with the awesome mustache, if you are so inclined. 

New York City {Pedantic Foodie}

There are so many things I could have said and so many things I have left to say, but for now, this was my New York.  Thank you for letting me share it with you. 

Sincerely,

  Pedantic Foodie

P.S.  The very best pizza in the whole entire world can be found at Luzzo's - 213 1st Avenue, New York, NY 10003.  You know I had to mention food at least once.  That's it, I'm out.

{Thirsty Friday} Plum & Hibiscus Tea

"Some people care too much.  I think it's called love."

- A.A. Milne  

How are you?  No, how are you really?  Has this Summer brought you more hours of smiling than tears?  What were you most looking forward to this year?  Has it happened yet?

These are the questions that I think I should be asking the people in my life.  Because honestly, these are the questions I'd really like to be asked.

Plum & Hibiscus Tea {Pedantic Foodie}

Someone recently forced me to talk to them.  They held me by my shoulders, made my fearful eyes look into theirs, and listened as my mouth spilled out everything my brain was hopelessly trying to process. 

That was not the amazing part.  The amazing part was that they listened.

Those were precious moments and I have been thinking about them all week.  It means a lot when someone listens to me because they wanted to, not because I accidentally coerced them into conversation.  

Plum & Hibiscus Tea {Pedantic Foodie}

Because of those few, meaningful moments, I have been thinking that we might be wise to do a bit more listening in general.  Perhaps over a nice drink, because that's the best way to do anything, really.

Plum & Hibiscus Tea {Pedantic Foodie}

I have been spending a lot of quality time with the produce section as of late.  It is like an edible jewelry counter this time of year.  Each fruit is a colorful gem ready to jump into a pie crust or become a refreshing beverage.  

Plums are one of the most jewel-like fruits I know, and their fuchsia hue is irresistible.  

Plum & Hibiscus Tea {Pedantic Foodie}

I wanted something floral for this weekend.  Something evocative of Summer, with notes of fruit and fresh herbs.  

This tea is all of those things.  

Plum & Hibiscus Tea {Pedantic Foodie}

We begin with frozen plums.  Yes, you could peel them, but it's Friday and I did not feel like peeling any plums.  The skin will break up just fine in the blender. 

Plum & Hibiscus Tea {Pedantic Foodie}

Mint for that herbaceous element.  

Plum & Hibiscus Tea {Pedantic Foodie}

Lastly, hibiscus tea.  

I love hibiscus tea because it's pleasantly floral, but not overpowering.  It's less perfume-y than Jasmine tea, and it pairs perfectly with our dark, sweet plums.  

Pick your favorite brew and put the kettle on.  

Plum & Hibiscus Tea {Pedantic Foodie}

Blend, blend, blend.  

These colors - I'm in love.  

Plum & Hibiscus Tea {Pedantic Foodie}

The plums and tea will separate a bit as the drink sits, creating these gorgeous layers.  

Plum & Hibiscus Tea {Pedantic Foodie}

It's fruity, minty, and perfectly floral.  So sit down, pour a drink for yourself and someone you love.  Listen and be listened to.  

Happy Friday dearest friends!  Your visits mean the world to me.

Sincerely,

  Pedantic Foodie 


Plum & Hibiscus Tea 

serves 4 

  • 1 1/2 cups boiling water
  • 2 bags hibiscus tea 
  • 1/4 cup granulated sugar
  • 2 cups plums, sliced (about 3 plums)
  • 1 cup ice 
  • 5-6 fresh mint leaves, plus extra for garnish

Lay sliced plums out onto a baking sheet lined with parchment and place in the freezer.  Freeze for 1-2 hours, until frozen solid. 

In a large jar or liquid measuring cup, add tea bags to boiling water.  Allow to steep for 15-20 minutes, until the water comes to room temperature. Remove tea bags.  

In the pitcher of your blender combine tea and sugar.  Pulse to combine.  

Add frozen plums, ice, and fresh mint; blend until smooth.  

Serve immediately and garnish with fresh mint.  Enjoy!