Parmesan Corn and Spinach Bisque

Ingredients

• •3 cups frozen corn
• •2 cups baby spinach
• •1.5 cups whole milk
• •2 tbsp butter
• •3/4 cup parmesan, grated
• •2 slices sourdough loaf, cubed
• •1/2 tsp smoked paprika

Directions

1. 1Toss sourdough cubes with butter and toast in pot until golden, set aside.
2. 2Add corn and smoked paprika to pot, cook 3 minutes over medium heat.
3. 3Pour in milk and 2 cups water, bring to a simmer.
4. 4Blend half the soup until smooth, then return to pot.
5. 5Stir in spinach and parmesan, cook until spinach wilts fully.
6. 6Ladle into bowls and top with sourdough croutons and extra parmesan.

💡 Blend only part of the corn bisque if you want body without losing every kernel; Parmesan already thickens the soup as it melts.

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