Name: Smoked Corn Cream Soup (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 6 Ears of Corn - husked; 1 Yellow Onion - diced; 2 Garlic cloves - minced; 6 Cups Vegetable Broth; 1 Cup Heavy Cream; 1 tsp Smoked Paprika; 1/2 tsp Salt; 1/4 tsp Black Pepper; 2 tbsp Butter

Recipe tier

A comforting and flavorful soup featuring the smoky sweetness of corn. This version uses readily available ingredients and simple techniques for a satisfying weeknight meal.

Total 45 min

Serves 6

Steps 6

Ingredients 9

Soundtrack the cook

Slow simmer · 61 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Corn
6 1440 Ears of Corn - husked
Aromatics
1 113 Yellow Onion - diced
2 6 Garlic cloves - minced
Liquid
6 1774 Cups Vegetable Broth
1 237 Cup Heavy Cream
Seasoning
1 5 tsp Smoked Paprika
2.5 tsp Salt
1.25 tsp Black Pepper
Fat
2 30 tbsp Butter

Equipment

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Instructions

🎙️ Cook with voice coach

Smoke the Corn: Grill corn over medium heat, turning occasionally, until kernels are lightly charred, about 15-20 minutes. Alternatively, use a smoker at 225°F (107°C) for 30-45 minutes.
Cut the Kernels: Once cooled, cut the kernels off the cob.
Sauté Aromatics: In a large pot, melt Butter over medium heat. Add Onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
Combine and Simmer: Add the smoked corn kernels and Vegetable Broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
Blend and Finish: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Return to the pot, stir in Heavy Cream, Smoked Paprika, Salt, and Pepper. Heat through, but do not boil.
Serve: Garnish with a sprinkle of smoked paprika or a swirl of cream, if desired.