Tomahawk’s Sweet Corn Bisque — a pareve, restaurant-style corn soup you can make at home

• 2 tbsp oil for sautéing
• 1 shallot, finely diced
• 1 jalapeño, finely diced (plus extra for garnish)
• 2 tbsp finely diced red bell pepper (plus extra for garnish)
• 4 cups fresh corn kernels (about 4 ears)
• 1 tbsp chopped fresh cilantro (plus extra for garnish)
• 8 cups vegetable stock
• 1/2 cup non-dairy creamer
• 2 tbsp brown sugar
• 3 tbsp light corn syrup
• 1 tsp salt
• Freshly ground white or black pepper to taste

Garnish: finely diced jalapeño, cilantro, and red pepper

1. 1Sauté aromatics and corn: Heat oil in a sauté pan over medium heat. Cook the shallot 2–3 minutes, then add jalapeño, corn, and red pepper. Stir occasionally until vegetables soften and the corn begins to lightly caramelize, about 5–7 minutes.

1. 1Add cilantro and stock: Stir in the chopped cilantro, pour in vegetable stock, raise the heat slightly and bring to a simmer.

1. 1Finish and reduce: Return strained soup to the pot over low heat. Stir in non-dairy creamer, brown sugar, and light corn syrup. Season lightly with salt and pepper. Simmer gently for 15–20 minutes until slightly reduced and glossy.

1. 1Serve: Ladle into warm bowls and top with finely diced jalapeño, cilantro, and red pepper.

• Yield: The recipe starts with 4 ears of corn and doesn't yield a large volume. Double the ingredients if you want more servings or leftovers.
• Texture: Straining after puréeing produces the smooth, velvety finish associated with restaurant bisques. Expect some loss of volume when you strain.

• Timing: Total active stovetop time is about 45–60 minutes (sauté + simmer + final reduction).

Caramelizing the corn briefly concentrates its sweetness and adds depth. Simmering the corn with stock extracts sweetness and corn flavor into the liquid, and straining after puréeing removes fiber for a smooth bisque. Small amounts of sugar and corn syrup fine-tune sweetness while the non-dairy creamer provides body without dairy.