Honey Roasted Summer Corn Bisque

Meet Director of Restaurant Operations, Randy Roscoe. Randy began his professional career at the Country Club of Virginia before becoming the Executive Chef at Altria’s corporate headquarters in Richmond. With his passion for local Virginia ingredients, it’s no wonder that he shared a recipe that perfectly captures a Virginia summer in a bowl.


“This recipe represents all the good things with Virginia in the summer time.  It’s a delicately sweet and savory soup balanced by the salty pork and crab meat. This soup always reminds me that it’s the middle of summer, the beach is ready the beer cold and the water is always fine.  Garnish with crispy pork lardons, crab meat, micro arugula and pimento peppers.”


Honey Roasted Summer Corn Bisque


  • 20 Virginia sweet corn cobs, shucked
  • ½ cup honey
  • Salt and pepper
  • ¼ cup olive oil
  • 2 large yellow onions, small diced
  • 2 large carrots, peeled and small diced
  • 4 ribs of celery, small diced
  • 4 bay leaves
  • 6 garlic cloves,  minced
  • 3 tbsp fresh thyme
  • 2 chipotles in adobo sauce, minced
  • ½ lb butter, unsalted
  • ½ cup olive oil
  • 1 cup dry white wine
  • 2 quarts heavy cream
  • 2 quarts half and half
  • 1 gallon vegetable stock
  • 1 quart all purpose flour
  • Salt and pepper to taste


Coat corn on the cob with honey, salt, pepper and olive oil.  Place on a sheet pan and roast at 350 degrees for 30 minutes.  Pull out and let cool to room temperature. Once cooled, slice off corn kernels, set aside and save cores for later.

In a large stock pot, heat up whole butter and olive oil.  Once the butter starts to bubble, add the roasted corn kernels, onions, carrots, celery, bay leaves, garlic, fresh thyme and chipotles.  Saute till vegetables are soft and aromatic. Add white wine and simmer for 5 minutes.  Add the flour and form a roux with the vegetables.  Make sure all the flour is fully incorporated. Add heavy cream, half and half and vegetable stock.  Bring to a boil and then reduce heat and simmer for 30 minutes.

Using a Vitamix or blender, puree the soup in batches till smooth. Adjust seasoning to desired taste.  Garnish with crème fraiche and bourbon for added depth.

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Many thanks to:

Photography- Hayes & Fisk Photography