Peppercorn corn bisque

Peppercorn corn bisque


  • 2 tbsp butter 
  • 1 large yellow onion, sliced   
  • 7 garlic cloves, roasted          
  • 1 cup sliced yellow pepper
  • 1/8 tsp salt   
  • 16–20 cups prawn or fish stock
  • 5–7 cobs of corn, with corn removed (or 3–4 cups of frozen corn)  
  • 1/2–1 cup cooked brown rice      
  • 1/2–1 cup table cream
  • peppercorns  

Optional garnishes:

  • 1/4 cob of corn, grilled
  • basil oil and scallions


  • Heat the butter in a large pot over medium heat.
  • Stir in the onion and cook until soft and caramelized.
  • Stir in the garlic and yellow pepper, and season with a pinch of salt.
  • Cook on low heat for 5 minutes or so to develop flavour.
  • Pour in the stock and bring to a simmer.
  • Husk and cut corn off the cob or use frozen corn.
  • Stir the corn into the broth, and simmer about 10 minutes.
  • Reduce heat to a low simmer and cook for 25 minutes.
  • Turn off the heat and prepare the blender or food processor for puréeing.
  • Add the rice and blend the liquid in batches.
  • Pass the liquid through a fine sieve or fine strainer into a pot as it comes out of the blender.
  • After all the liquid is blended, bring it back to a low simmer.
  • Add the cream in a steady stream while stirring the bisque until fully combined. (If you add milk instead of cream, use less of this liquid to keep the mixture thick.)
  • Add salt and peppercorns to taste, making sure to add a few extra peppercorns to enhance the flavour.
  • Serve in a warm bowl with garnishes, if desired.

Makes 4 large servings

Nutrition facts

Per serving

  • Calories: 506
  • Fat: 20 grams
  • Carbohydrates: 55 grams
  • Fibre: 5 grams
  • Protein: 31 grams