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Spicy Corn and Pepper Bisque

Spicy Corn and Pepper Bisque

  • Author: Fork Knife Swoon
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4-6 Servings 1x


A quick, flavorful corn and pepper bisque.


  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 2 medium yellow onions, diced
  • 2 large yellow or red bell peppers, seeded and diced
  • 23 jalapeños, seeded and finely chopped
  • 2 tbsp fresh garlic, minced
  • 2 tsp kosher salt
  • 1 tsp freshly-ground black pepper
  • 2 tbsp hot sauce (such as Tobasco)
  • 4 cups fresh or frozen sweet corn kernels
  • 4 cups vegetable stock
  • 6 tbsp goat cheese, crumbled
  • 2 cups half-and-half


  1. Heat the olive oil and butter in a large stockpot over medium heat until melted and shimmering. Add the onion, pepper, jalapeño, and garlic and stir to combine. Season with the salt and pepper. Cook, stirring occasionally, for 3-4 minutes until the vegetables begin to soften. Add the corn and the hot sauce, and cook for an additional 2-3 minutes until the vegetables are just translucent.
  2. Add the stock, cover, and let come to a simmer, then turn the heat down to low and cook for 2-3 minutes. Remove from the heat and using an immersion blender, blend the soup until smooth. Return the pot to the burner and stir in the goat cheese and half-and-half. Serve warm with crispy bread.