Smoky Corn Soup


  1. In a large skillet, heat the olive oil over high heat. Add red bell pepper, corn, garlic and onion. Sauté for 10-15 minutes until soft and slightly charred.
  2. In a blender, combine the sautéed mixture, chicken broth, half and half and seasonings. Purée until smooth.
  3. Transfer the soup to a medium saucepan. Bring to a boil, reduce heat and simmer for 3 minutes, stirring occasionally. Transfer to serving bowls.

Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen


2 tablespoons Carlini Extra Virgin Olive Oil

1 cup diced red bell pepper

2 cups Happy Harvest Whole Kernel Corn, drained

1 teaspoon Stonemill Essentials Minced Garlic in Olive Oil

1/3 cup diced onion

14.5 ounces Chef's Cupboard Reduced Sodium Chicken Broth

1/3 cup Friendly Farms Half & Half

3/4 teaspoon Stonemill Essentials Ground Paprika

2 pinches Stonemill Essentials Chili Powder

1/2 teaspoon Stonemill Essentials Ground Cumin

3/4 teaspoon Stonemill Essentials Iodized Salt

3/4 teaspoon Stonemill Essentials Ground Black Pepper

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes