Spicy Corn Soup

⏱ 80 mins 🍽 6 serving(s) 🏷 Corn

This rich and warming soup combines sweet corn kernels with smoky chipotle powder for a gentle heat. The base is simmered with chicken stock and finished with cream for a velvety texture. A separate roasted red pepper sauce, blended with cream, provides a vibrant garnish. The entire process takes about 80 minutes to complete, yielding six satisfying portions.

Spicy Corn Soup

Ingredients

  • 4 ears corn, kernels scraped from the cob or 3 cups corn kernels (fresh, frozen, or canned)
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 tablespoon garlic, finely chopped
  • 1 tablespoon dried dried chipotle powder (see note)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 cups chicken stock
  • 1 red bell pepper, roasted,peeled,seeded and diced
  • 1 1/2 cups heavy cream

Method

  1. Cut the kernels from the corn cobs to yield roughly 3 cups.
  2. Set the scraped cobs aside for later use to enhance the soup's flavour.
  3. Warm the olive oil in a medium saucepan and cook the diced onion for 3 to 4 minutes until translucent.
  4. Stir in the chopped garlic and chipotle powder, cooking for 1 more minute.
  5. Add the corn kernels and cook for another 3 minutes, stirring often.
  6. Pour in the chicken stock and season with salt and black pepper, then bring to a boil.
  7. If using fresh corn, add the reserved cobs to the pan at this stage.
  8. Once boiling, lower the heat and let the soup simmer for 30 minutes, stirring now and then.
  9. While the soup simmers, char the skin of the red bell pepper over a flame or grill until blackened.
  10. Place the blackened pepper in a sealed bag and leave it to steam for 15 minutes.
  11. Once cool, peel the pepper, remove the seeds, and dice the flesh.
  12. Blend the diced pepper with 1/2 cup of the heavy cream for 1 minute.
  13. Strain this blended mixture through a fine sieve, discarding the solids.
  14. Transfer the strained red pepper sauce to a squirt bottle and set it aside.
  15. Take the soup off the heat and discard any corn cobs.
  16. Puree the soup mixture in a blender for 3 minutes.
  17. Strain the pureed soup through a sieve, discarding the leftover solids.
  18. Return the strained soup to the saucepan and stir in the remaining 1 cup of heavy cream.
  19. Warm the soup over a medium heat for 15 minutes, stirring occasionally.
  20. Ladle the soup into bowls, garnish with the red pepper sauce, and serve straight away.

Nutrition (per serving)

Sodium777900 mg

Recipe details

CategoryCorn
AuthorAndy Wold