Craving a soup that brings the essence of summer and the comforting taste of bacon together? Look no further than this Smoky Roasted Corn and Bacon Soup. It’s a delightful blend of smoky flavors and rich textures that will warm your heart and fill your belly. Perfect for those chilly evenings or any time you want to savor the taste of sweet roasted corn paired with crispy bacon.
This recipe transforms simple ingredients into a soul-satisfying soup that feels like a hug in a bowl. The combination of roasted corn and savory bacon creates a smoky depth that is simply irresistible. Whether you’re having a casual dinner or entertaining guests, this soup is sure to impress.
Delicious Smoky Roasted Corn and Bacon Soup
This Smoky Roasted Corn and Bacon Soup is a creamy and hearty dish that features sweet roasted corn, crispy bacon, and a hint of smoked paprika. It’s luxuriously thick and bursting with flavor, making it a perfect choice for any meal.
Ingredients
- 4 cups fresh or frozen corn kernels
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Instructions
- Roast the Corn: If using fresh corn, roast the corn on the grill or in the oven until slightly charred. If using frozen corn, you can skip this step.
- Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
- Sauté Aromatics: In the same pot, add the diced onion and garlic to the bacon drippings. Sauté until the onion is soft and translucent, about 3-5 minutes.
- Add Corn and Broth: Stir in the roasted corn and chicken broth. Bring the mixture to a simmer and let it cook for about 10 minutes.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender. For a chunkier soup, leave some corn kernels intact.
- Add Cream: Stir in the heavy cream and smoked paprika. Season with salt and pepper to taste. Heat through gently without boiling.
- Serve: Ladle the soup into bowls and top with crispy bacon and chopped chives or parsley for garnish.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 320kcal
- Fat: 22g
- Protein: 8g
- Carbohydrates: 28g