Creamy Corn Bisque with Cheddar and Bacon

Creamy Corn Bisque with Cheddar and Bacon
Prep Time BG 10

Prep Time


Cook Time BG 10

Cook Time


Total Time BG 20

Total Time


Serving BG 6




  • 4 tablespoons butter
  • 4 tablespoons flour
  • 5 cups milk (whole or low fat)
  • ½ cup half and half
  • 4 ears corn, cooked and kernels removed from cob
  • (Optional 1 can salt free corn)
  • One medium potato, diced into ½ inch cubes
  • 3 cups shredded cheddar cheese
  • 8 ounces bacon, cooked crisp
  • 1 medium onion, diced
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • Chives, to garnish


  1. In a saucepan over medium high heat, melt the butter.
  2.  Add the corn, potatoes and onion and cook until potatoes are tender.
  3. Add the flour to make a roux (paste)
  4. Slowly add the milk, and half and half while stirring constantly
  5. Continue to cook until soup thickens
  6. Stir in the cheese and bacon.
  7. Spoon into bowls and top with additional cheddar and chives for garnish.

Florida Dairy Farmers
1003 Orienta Avenue
Altamonte Springs, Florida, 32701
Phone: (407) 647-8899