Spicy Corn Soup
Recipe courtesy Lois Ellen Frank
Rate This RecipeRead users' reviews (21)
- Recipe categories: Vegetables, Jalapeno, Dairy, Corn,
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Total Reviews: 21
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By carreno-plates
Oxnard, CA
on November 06, 2010
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I've been doing this recipe for years!! I peel and cut some potatoes in small to medium size squares and boil them. When there ready I add it to the soup. It is much more of a hearty soup like this!! My family loves this soup!!!
By bass0001
Guelph Ontario ...
on September 28, 2010
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Terrific flavor. I just made the basic soup without the chipotle or the red pepper cream. I did dice a red pepper and a jalapeno to sprinkle on top along with some chives. I liked the idea of having a little 'crunch'. Simmering with cobs made the flavor really come out. Don't bother straining. Actually made this two weeks before my dinner party froze the soup and just reheated on the stove while BBQ'n the rest of the dinner. I served this with focaccia bread ( one with rosemary & black olives and the other one with cherry tomatoes, basil and parmesan
By max2062
Houston, TX
on September 13, 2010
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I did not strain the soup and topped with crumbled bacon. We loved it.
By GardenKat
Los Gatos, CA
on July 15, 2010
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Made this last night for dinner. Was really tasty. I had Ancho Chile Powder which I used (probably 2x as much as recipe called for and I used creme fraiche instead of the heavy cream b/c that's what I had. I also added extra salt. I used 6 ears of corn and 4 cups of veggie broth (instead of chicken.Throwing the cobs in with the soup as it cooks works great as the starch from the corn helps thicken a bit. You really do need to blend well and put through a sieve or cheesecloth or something to remove lingering corn kernel husks. It's worth the effort! All in all turned out quite well and my husband loved it. So happy to have a 2nd 'go-to' corn soup for summer.
By dollbaby78
South WIndsor, CT
on March 10, 2010
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Made with fresh corn and served with Ina's chive biscuits. I left out the red sauce and instead cooked some thick slab bacon in the oven and topped the soup with bacon & chives. I did strain it and I think next time I won't. It was velvety and delicious but my husband wanted more substance.
By billboy47_12062630
Annapolis, 60
on August 11, 2009
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Soup was excellent , I added whole kernels of corn to the puree for fiber. Will not strain the next time I make it. Easy to prepare and lots of flavor
By shelleywaits
El Sobrante, CA
on November 17, 2008
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I changed it up quite a bit and it was wonderful. First, I completely did away with the red sauce. Also, I didn't strain the puree and I added sauteed corn kernels and browned spicy mango sausage along with the cream (I used fat free half and half to lighten it up a bit. This, with a light salad, was a complete meal. Wonderful for a cold fall or winter evening. Fresh corn is a MUST.
By silvertilden_919076
Mercer Island, WA
on December 20, 2007
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delicious!
By shane.early_4898738
Hartford, CT
on December 05, 2007
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Great recipe so much flavor. I leave out the red pepper sauce and add some corn and lump crab meat to the final product to give it a little more texture and substance.
By jeneva17
Oregon
on July 14, 2007
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Wonderful flavor. Smoked chipotle powder??? We've been browning New Mexico or other such powdered chile over the stove for decades, serves the same purpose. Next time I won't strain the corn, etc., takes too much time and I'd prefer the texture.