Creamy Corn Bisque

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.

   Tip: Stir occasionally to prevent burning.

2. 2

   Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

   Tip: Be careful not to burn the garlic.

3. 3

   Add the smoked paprika and ground cumin, and cook for 1 minute, stirring constantly.

   Tip: This will help to bring out the flavors of the corn.

4. 4

   Add the diced corn and cook until lightly browned, about 5 minutes.

   Tip: Stir occasionally to prevent burning.

5. 5

   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 20 minutes.

   Tip: You can also make this soup in a slow cooker.

6. 6

   Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches.

   Tip: Be careful when blending hot liquids.

7. 7

   Return the soup to the pot and add the heavy cream. Stir over low heat until the cream has melted and the soup is heated through.

   Tip: This will give the soup a rich and creamy texture.

8. 8

   Season the soup with salt and black pepper to taste.

   Tip: You can also add additional seasonings such as nutmeg or cayenne pepper to suit your taste.

9. 9

   If desired, stir in the shredded cheese until melted and well combined.

   Tip: This will add an extra layer of flavor to the soup.