Roasted Corn Soup
Ingredients
The soup base
-
2
cups
fresh or frozen corn kernels
-
2
teaspoons
olive oil
-
3
slices
raw center cut bacon
-
½
cup
chopped onion
-
2
cloves
garlic
-
32
oz
reduced sodium fat free chicken broth
-
8
oz
potato
-
1
teaspoon
smoked paprika
-
¼
cup
fat free half and half
-
¼
cup
chopped fresh parsley
-
to taste
salt and pepper
Cooking fat
-
2
teaspoons
reserved bacon grease
Instructions
- Preheat the oven to 450°F and prepare a baking sheet with aluminum foil and cooking spray.
- Mix corn kernels with olive oil and spread them on the baking sheet. Roast for about 20 minutes, stirring every 6-7 minutes until browned.
- In a soup pot, cook chopped bacon over medium heat until crisp. Remove bacon and reserve 2 teaspoons of grease.
- Add reserved bacon grease back to the pot, then add chopped onion and minced garlic. Cook until onions are tender.
- Add chicken broth, chopped potatoes, and smoked paprika to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are softened.
- Blend half of the roasted corn into the soup until smooth, then return to the pot.
- Stir in the remaining roasted corn, half and half, and parsley. Heat through and season with salt and pepper.
- Serve topped with reserved bacon pieces.
Nutrition Facts (estimated)
Servings
4
Calories
192
Total fat
6g
Total carbohydrates
26g
Total protein
7g
Sodium
20mg
Cholesterol
10mg
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