- Bakers Royale - http://www.bakersroyale.com -

Spicy Corn Bisque

It’s soup season, so let’s make this Spicy Corn Bisque and stay cozy during the holidays! If you are a regular reader here, then you know that I’m a huge fan of piling my soup with layers of toppings. For this Spicy Corn Bisque I’m piling on the French’s Crispy Jalapeño.


OMG – have you tried it? Have you seen it? You must get it.


It makes this soup! It gives the ensemble some added heat and the added crunch is everything—the perfect compliment to highlight the velvety smooth soup texture. Along with that, I’m adding these crispy bits to almost everything or eating it by the handful. In fact, I have the whole family doing the same.



Matt added some to his omelet the other day, and poor guy, he could hardly eat guilt free with Cole and me hovering for a taste. I don’t know if he was being nice or he just relented, but we ate his omelet while he made another.

Thankfully, I had a spare box tucked away to serve it with the very soup you see here! My advice—buy two boxes!


**This is a sponsored post in collaboration with French’s. #HolidaywithFrenchs All thoughts and opinions are my own.

Spicy Corn Bisque Bakers Royale 600x600

this recipe

Spicy Corn Bisque

Yield: 4-6 servings


  • 4 ounces thick-cut bacon, cut into ¼-inch pieces
  • 6 tablespoons unsalted butter
  • 1 medium chopped onions
  • 2 celery stalks, finely chopped
  • 1 medium leek, white and pale-green parts only, thinly sliced
  • 2 garlic cloves, finely minced
  • 2 sprigs thyme
  • 1 teaspoon cayenne
  • 1 teaspoon cumin
  • 1 bay leaf
  • 2 tablespoons all-purpose flour
  • 1/2 cup white wine
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 pound russet potatoes, peeled, cut into ½-inch pieces
  • 14 oz. frozen petite corn


  • 1 1/2 cups French’s Crispy Jalapeño
  • Chopped parsley
  • Red Pepper Flakes
  • Red chili sauce
  • sour cream


In a large Dutch oven or heavy bottom pot, melt 2 tablespoons butter over medium high heat. Add bacon and cook bacon until golden brown. Remove and drain on a paper towel. Let cool, then crush and reserve for topping.


Melt remaining 4 tablespoons butter in pan and cook onions, celery and leeks until soft, about 6-8 minutes. Add garlic, herb and spices cook for another 1 minute. Add flour, stir and cook until fragrant, about 1 minute. Add wine to deglaze pan. Pour in broth and heavy cream, bring mixture to a boil. Turn down heat and add potatoes and corn. Let simmer until potatoes are fork tender simmer for 30 minutes. Use an immersion and process to a smooth consistency.


Ladle soup into bowls and layer with toppings.