Smokey Corn Soup
Cook time
Total time
Serves: 3
  • 4-5 ears of corn (about 3 to 3½ cups of kernels), removed from the cob
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 large potato, chopped
  • 1½ cups vegetable or chicken stock
  • 1 cup milk, plus ½ cup
  • 1 teaspoon paprika
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon nutmeg
  • ¼ cup heavy cream or half & half
  • ⅛ teaspoon granulated sugar
  • 4 leaves basil, sliced thinly
  • bacon, cut into bite-sized pieces and cooked until crisp (for garnish, optional)
  1. Remove the kernels from the corn and set aside. Heat a tablespoon of olive oil in a large pot over medium-high heat and add in the chopped onion. Saute for three minutes or so, then add in the diced potatoes. Add in 1 cup of milk, 1½ cup of vegetable or chicken stock, the paprika, salt, pepper, cayenne pepper, and nutmeg. Stir to combine and simmer over medium heat for 8-10 minutes, until the potatoes are starting to become tender.
  2. When it's been simmering for 8-10 minutes, add in the corn kernels and simmer for another 10 minutes over medium heat, stirring once through. When ready, remove the soup from the heat and either puree with an immersion blender or in batches with a food processor or a blender. Add in the ½ cup of milk, the heavy cream or half & half, and the sugar. Puree once more and taste, adjusting seasons as needed.
  3. Heat the soup through on the stove again, then divide into 3 bowls and serve. Garnish with basil and bacon, if using.
Recipe by The Crepes of Wrath at