Recipe type: Soup
Prep time: 15 mins
Total time: 50 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


Kernels from 2 ears of corn

1 red pepper, diced small

1 tbsp olive oil

Salt and black pepper

1 tsp smoked paprika

2 tbsp finely chopped cilantro


Kernels from 4 ears of corn

6 (turkey) bacon slices, finely chopped (optional)

1 large onion, finely chopped

3 large carrots, diced small

2 celery ribs, diced small

1 red bell pepper, diced small

2 potatoes, diced small

72 dl (4 cups) vegetable or chicken broth

1 L (4 cups) water

0.5 L (2 cups) heavy cream

750 g (8 ounces) extra-sharp cheddar, coarsely grated (3 cups)

1 1/2 tsp salt

1 tsp black pepper

2 tsp smoked paprika

225 g (1/2 cup) cilantro

Green onions, finely chopped


Mix ingredients for roasted corn and roast for 50-60 minutes or until crunchy at 190 C (375F).

In a large pot, cook the (turkey) bacon 6-8 minutes or until crispy. Transfer to a plate and set aside.

In the same pot, sauté the onions, carrots, celery, red bell pepper until softened- about 10 minutes.

Add the potatoes, corn, water and broth. Season with smoked paprika, salt and pepper. Simmer for 10 minutes.

Add cream and simmer for 5 more minutes. Remove from heat. Stir in the cheese and reserved bacon.

Top with green onions, cilantro and the roasted corn.

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