Corn Bisque with Crema | James Beard Foundation
Ancho chili powder adds some barely-there smoke and heat to this creamy, Mexican-inspired corn soup.
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Ingredients
- 5 ears of corn
- 1 cup (2 sticks) butter
- 4 cups heavy cream
- 1 1/2 teaspoons ancho chile powder
- 1 1/2 teaspoons sugar
- Lime juice to taste
- Salt
- pepper
- Crema or sour cream for garnish
- Sliced scallions for garnish
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