Corn Bisque Recipe
Simple, soothing, and satisfying.

Preheat oven to 400°.

Saute in a pot until onions are soft:
    4 tablespoons melted butter or canola oil
    1 medium onion, minced
    1 bay leaf

Add and cook for approximately 20 minutes until potatoes are soft:
    3 cups fresh or frozen corn, thawed
    1 russet potato, peeled and cubed
    3 cups water

Strain and save water from cooking. Let potatoes cool for 5 minutes.

Remove bay leaf and cool for 10 minutes. Puree in a food processor or with hand blender. Place in serving container and stir in:
    1/4 teaspoon dried thyme
    1 teaspoon salt
    1/4 teaspoon black pepper

Add, just before serving:
    2 tablespoons fresh cilantro, whole leaves

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