Dirty Corn Soup
Dive into the bold, smoky flavors of Dirty Corn Soup, a hearty and comforting dish that transforms fresh corn into a rich culinary experience. This recipe strikes the perfect balance of creamy and textured, thanks to its half-blended preparation that combines velvety smoothness with tender corn kernels. Infused with smoky paprika, earthy cumin, and a kick of optional cayenne, this soup brings layers of warmth and spice to your bowl. A touch of heavy cream lends indulgence, while crispy crumbled bacon and fresh green onions provide irresistible toppings. Whether you’re seeking a quick weeknight dinner or an impressive appetizer, this easy-to-make corn soup is sure to satisfy. Perfect for fans of corn recipes, smoky flavors, and simple gourmet-style soups!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups fresh corn (about 4 ears, kernels cut off)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 0.5 teaspoon cayenne pepper (optional for heat)
- 4 cups chicken or vegetable broth
- 0.5 cup heavy cream
- 2 green onions, thinly sliced (plus extra for garnish)
- 4 slices bacon, cooked and crumbled
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat a large pot over medium heat. Add the butter and olive oil, allowing the butter to melt completely.
Add the diced onion to the pot and sauté for 4–5 minutes or until translucent. Stir in the minced garlic and cook for another 1 minute, until fragrant.
Sprinkle the smoked paprika, cumin, and cayenne pepper (if using) over the onion and garlic mixture. Stir well to coat the vegetables with the spices.
Add the fresh corn kernels to the pot and sauté for 3–4 minutes, allowing them to start softening.
Pour the chicken or vegetable broth into the pot and stir well. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 15–20 minutes, stirring occasionally.
Carefully transfer about half of the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth. Return the blended soup to the pot and stir to combine, creating a creamy but still slightly chunky texture.
Stir in the heavy cream, green onions, salt, and black pepper. Simmer for another 5 minutes, allowing the flavors to meld together.
Ladle the soup into bowls and top each serving with crumbled bacon, extra green onions, and chopped cilantro if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 6915 mg | 301% | |
| Total Carbohydrate | 120.2 g | 44% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 26.9 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2062 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
