A close up of a bowl of grilled corn soup with bacon.
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Grilled Corn Soup with Bacon

Grilled corn soup with bacon is loaded with sweet, crunchy summer corn. A little char from the grill summons the taste of summer, and a hint of smoky bacon flavour takes the soup to the next level.
Course: Soup
Cuisine: Canadian
Keyword: corn soup, corn chowder, corn chowder with bacon, grilled corn chowder


  • 6 cups water
  • 1 tablespoon salt plus 1 teaspoon
  • 5 ears corn husks and silks removed
  • 1 tablespoon butter
  • 1 small onion chopped
  • 1 clove garlic chopped
  • 1 cup milk
  • 1/4 teaspoon black pepper ground
  • 6 strips bacon cooked, crumbled


  • Place water and 1 tablespoon salt in a large pot. Submerge husked ears of corn and let soak for 20 to 30 minutes. Remove corn from water and preheat grill.
  • Place corn on grill and cook, about 5 to 6 minutes per side, until kernels are charred and toasty. Remove from grill and cool.
  • With a sharp knife, remove grilled corn kernels from cobs. Set aside. Place cleaned corn cobs back into the pot with the water and salt. Bring to a boil, cover, and simmer 20 minutes. Remove cobs and discard.
  • Melt butter in a sautée pan. Cook onion and garlic over medium-low heat until translucent, about 4 minutes.
  • Set aside 1 cup of corn kernels. Add the remaining grilled corn to the pot of corn stock. Add the sautéed onion and garlic, and milk to the pot. Bring to a light boil and simmer 15 minutes.
  • With a hand blender or a stand-up blender, carefully purée the hot soup until smooth.
  • Sieve the soup through a medium-mesh strainer. Press firmly on any remaining corn solids to extract all pulp from soup. Discard pulp. Add remaining salt and pepper to taste.
  • Add reserved 1 cup of corn kernels, plus cooked crumbled bacon, and serve


Finishing your grilled corn soup with a drizzle of white truffle oil adds another layer of flavour depth and richness.