Roasted Corn Soup

roasted corn soup
Bowl of Homemade Corn Chowder
roasted corn soup

Roasted Corn Soup

This is the perfect soup for a cool fall day, and can be made in under an hour.
Prep Time 10 minutes
Cook Time 35 minutes
Course Soup
Servings 4 servings


  • 3 cups fresh or frozen corn kernals thawed if frozen
  • 2 teaspoons olive oil
  • 3 slices raw center cut bacon chopped
  • 2 teaspoons reserved bacon grease
  • 1/2 cup onion chopped
  • 2 garlic cloves minced
  • 32 ounces reduced sodium fat free chicken broth
  • 8 ounces potato peeled & chopped
  • 1 teaspoon smoked paprika
  • 1/3 cup heavy cream
  • 1/4 cup fresh parsley chopped
  • salt & pepper to taste


  • Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and mist with cooking spray. Place the corn kernels in a mixing bowl and drizzle with olive oil. Stir to coat and then transfer the corn to the prepared baking sheet in a single layer. Place in the oven and roast for about 20 minutes, stirring the corn every 6-7 minutes, until the corn is browned.
  • While the corn is roasting, place the chopped bacon in a soup pot or dutch oven and bring over medium heat. Cook the bacon, stirring occasionally, until crisp. Use a slotted spoon to remove the bacon to a stack of paper towels to drain. Reserve 2 teaspoons of the bacon grease and discard the rest.
  • Return the 2 teaspoons of reserved grease to the pot and keep at medium heat. Add the onion and garlic and stir into the grease. Cook, stirring occasionally, for about 4 minutes until the onions are tender.
  • Add the broth, potatoes and paprika and stir together to combine. Increase the heat and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 15 minutes until the potatoes are softened.
  • Add 2/3 of the roasted corn from step one to the pot and stir together. Either use an immersion blender directly in the pot or transfer the soup in batches into a full-size blender to blend the mixture until smooth. Return all soup to the pot if using a traditional blender and add the remaining roasted corn, the heavy cream and the parsley. Stir together and continue to heat on low for a few more minutes until the soup is heated through. 
  • Taste the soup and add salt and pepper if desired. When serving, top each serving of soup with a quarter of the cooked bacon pieces.


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