Smoky Corn Soup

Sweet corn meets subtle spice meets smoky paprika...we are certainly glad they all met! This soup comes together quickly for a weeknight meal but is certainly nice enough for a get together with guests. Use fresh corn or frozen corn and a can of tomatoes subs in nicely for the tomato. 

Adapted from David Lebovitz


2 Tbl Shallot Extra Virgin Olive Oil**

1 small red onion, diced

2 cloves garlic, minced

2 Tbl flour

1 tsp Smoked Sweet Paprika or Smoked Hot Paprika

1 fresh Hatch or Poblano Pepper, diced

3 cups fresh* or frozen corn

3 1/2 cups chicken or vegetable stock *(see note)

1 tomato, seeded and diced or 1 can diced tomatoes

1/2 cup heavy cream

Salt to taste

Chopped fresh chives for garnish


In a heavy-bottomed stock pot or dutch oven, heat the Shallot Extra Virgin Olive Oil over medium heat. Saute the onion until wilted. Add the garlic and sauté just until fragrant. Add the flour. Stir to combine with the aromatics--it will be paste consistency. Cook for two to three minutes or until the mixture smells aromatic and nutty--you are creating a roux. Add the diced pepper, corn and Smoked Sweet Paprika (or kick it up with our Smoked Hot Paprika!) Stir to combine then add the stock and stir well.  Bring to a boil, reduce to a simmer and cook for five minutes. Add the heavy cream and tomatoes. Bring back to a simmer. Taste and adjust with salt.

**Want up amp up the smoky flavor? Sub in our Smoked Extra Virgin Olive Oil for the Shallot Oil and you're on your way!

*A note about the corn...if fresh corn is available, cut it from the cob and use the cobs to create Corn Stock. Three cobs of corn will yield the correct amount of corn for this soup. Then boil the cobs in 3 cups water, reduce to a low simmer and cook for two hours. Drain and use this stock in the soup. The starch from the corn will help thicken the soup and add body.   

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