Roasted Sweet Corn And Apple Bisque

1. 1

   Husk corn and place directly on grill to roast, turning kernels brown. You can use a gas stove as well, laying corn directly on grate above flame. Once corn is brown, remove and allow to cool enough to be able to cut from the cob.

2. 2

   Cut corn from cob. Remove 1 cup corn and place remaining corn in stock pot over medium heat with 3 tablespoons butter.

3. 3

   While corn is cooking (it will release sweet starch), peel and dice potatoes and carrot into 1/4-inch pieces and add to corn. Dice onion and add to pot as well. Drop thyme into pot and cook until potatoes are fork-tender, about 7-10 minutes.

4. 4

   Add chicken base and water. Peel and dice apple and add to pot. Continue to cook for 5 minutes over medium heat. Remove thyme sprig and discard.

5. 5

   Using emulsion (stick) blender, blend mixture until thick and creamy, about 3 minutes. Add milk and reserved corn.

6. 6

   Dice green onion and add to soup. Simmer for 10 minutes. Salt and pepper to taste and add remaining butter. Serve.

* Per serving · 4 servings · Values may vary.