Summer Corn Bisque with Feta & Basil

Savory summer corn bisque that’s comforting and slightly sweet with a minor kick from cayenne pepper. A perfect transition from late summer to early fall.

1 tablespoon Grapeseed oil
4 ears fresh corn, kernels removed from the cob
1 leek, white and light green parts only, roughly chopped
2 cloves garlic, minced
1/2 teaspoon ground cayenne pepper
2 small Yukon gold potatoes, roughly chopped
4 cups vegetable broth or water
4 tablespoons coconut cream
fresh basil (optional)
crumbled feta cheese (optional)
freshly ground black pepper

View the full recipe at Kale & Compass →