Smoky Corn Soup

I’ve been a little obsessed with corn.  I’m not sure why, because I’ve never really been a huge corn fan.  Yet for some reason, when I went to the grocery store the other day and I saw fresh corn, I couldn’t stop putting more and more in my basket.  It started out as “Oh, I’ll just get two for one day,”  and soon became, “I’ll probably need at least 6 for some recipe so I’ll get some extras…”

So, in sum, I have all this fresh corn, and I have no idea what to do with it.  I put some in the empanadas I made and now I’ve made smoky corn soup with it, but I still have 4 ears of corn left.  I’m running out of ideas.  Any thoughts on the matter?  What’s your favorite thing to make with corn?

This smoky corn soup has been my favorite corn dish so far.  It was really delicious.  It had some heat, some smoky flavors, and lots of vegetables so you can feel good about being healthy too.  Plus, soup is always really easy.  You just heat some stuff up and throw it in a pot.  Then you have easy to microwave left overs for later in the week too.  Soup is really pretty cool.

Smoky Corn Soup

Inactive Time 20 minutes

Active Time: 20 minutes

Total Time: 40 minutes

Yield: 6 serivings

Smoky Corn Soup


  • Cooked bacon/turkey bacon (optional)
  • 2 ears of corn
  • 1-1/2 cups frozen corn (you want 3 cups of corn total, and you can use fresh or frozen)
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 anaheim pepper, chopped
  • 2 tbsp olive oil
  • 1 tsp chipotle powder
  • 1 tsp thyme
  • 1/2 tsp paprika
  • sprinkling of cayanne pepper
  • 1 cup water
  • 1 cup milk/heavy cream
  • 2 cups vegetable stock (low sodium)
  • 1-2 cups cheddar cheese


  1. Combine the water, milk/heavy cream, and vegetable stock in a pot and heat to a simmer. Remove the corn from the cob and place the cobs in the pot. This will add some corn flavor to the broth.
  2. Make sure you have three cups total of corn. You can use fresh, frozen, or a combination of the two.
  3. Heat some olive oil to medium heat. Add the chopped onion and anaheim pepper along with the minced garlic. Add the spices (chipotle powder, thyme, paprika, and cayenne pepper) and sauté until the onions just begin to brown. Add the corn and heat until the corn is warmed.
  4. Remove the cobs from the broth and add the other vegetables. Simmer for about 20 minutes. Remove from heat and dish out into bowls. Add lots of shredded cheddar cheese and bacon (if using) on top and mix it in. Serve.
  5. Enjoy your smoky corn soup and don't forget to go for second helpings!


Refrigerate left overs and save for up to 1 week.

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