Spicy Corn Soup

Total Time:
1 hr 20 min
20 min
1 hr

6 servings

  • 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 finely chopped garlic
  • 1 tablespoon dried chipotle chili powder *see note
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 cups chicken stock
  • 1 red bell pepper, roasted, peeled, seeded and diced
  • 1 1/2 cups heavy cream
  • *Note: Jalapenos that have been dried and then smoked are referred to as chipotles. Dried chipotle chiles can be ground into a powder and used for seasonings. This medium-size, thick fleshed chile is smoky and sweet and has a subtle, deep, rounded heat. In Santa Fe, local farmers sell fresh ground chipotle chili powder, but it is also available by mail order from the Source Guide in my cookbook; Foods of the Southwest Indian Nations.
  • Prepare the corn by cutting the kernels from the cob. You should have approximately 3 cups of corn kernels from 4 cobs of corn. Save the corn cobs and set aside. The cobs will add additional corn flavor to the soup. In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions. Saute for 3 to 4 minutes until they are translucent, stirring occasionally. Add the garlic and chipotle chili powder and saute for 1 more minute. Add the corn kernels and saute for another 3 minutes, stirring constantly. Add the salt, black pepper, and chicken stock and bring to a boil. (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time). Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan. While the corn soup is simmering, roast the red bell pepper. Char the skin of the pepper until it is black over an open flame or on a grill. When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal. Let steam for 15 minutes. When the pepper is cool enough to handle, peel, seed, and dice it.

  • Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute. Pour through a fine sieve and discard the contents of the sieve. Pour the red bell pepper sauce into a plastic squirt bottle and set aside. Remove the corn soup mixture from the heat, discard the corn cobs and set aside. Place the corn soup mixture in a blender and puree for 3 minutes. Pour the mixture through a sieve and discard the contents of the sieve. Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garnish with some of the red pepper sauce and serve immediately.

View All

Cooking Tips
More Recipes and Ideas
4.4 22
Man, I wanted to like this. Granted, we are sort of spice wimps, but this was REALLY spicy...to the point where it overpowered the corn flavor. The red pepper cream was good and helped cut the spice, but not enough. I also notice that a lot of the 4-5 star reviews either didn't use chipotle powder or used less. If I try this again, I'll cut the chili powder at least in half. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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) item not reviewed by moderator and published
I did not strain the soup and topped with crumbled bacon. We loved it. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
delicious! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Great soup. Most corn soup recipes are made from canned corn. This one use fresh corn with an elegant touch of red provided by the red pepper puree. item not reviewed by moderator and published
well when they say spicey they mean it, i thought it was a little much, plus i would of like the soup with out the cream and to leave the corn whole and not purred down. item not reviewed by moderator and published
I could not find chipotle powder so I used regular chili powder. On the recommendations of other reviewers I cut the amount in half and it wasn't spicy enough. Still very good but I will try the full amount next time. item not reviewed by moderator and published
We listened to other reviews and decided only to do 1 tsp of the chili powder. Next time I will use much less than 1 tsp. Great flavor. item not reviewed by moderator and published
Oh boy, you guys weren't kidding when you said to lay off the hot! Before everyone was done with our first bowl we were all sweating! ;) Next time I am going to use 1/2t instead of 1T of chili powder and this soup will be perfect! item not reviewed by moderator and published
Because I didn't have any chipotle powder on hand, I used chili powder and it came out wonderfully (added a little extra chili because we looove spicy foods)! I didn't bother straining the soup, and everyone actually commented on how they liked the texture. Great recipe! item not reviewed by moderator and published
This soup was fantastic! It's the best corn soup I've ever made. The first time I made it, I served it for company...probably not the best choice. They loved it, but it was so spicy we could only eat a small amount. Next time (and I will make this again) I will cut the chipotle significantly. item not reviewed by moderator and published
This makes a creamy, lovely corn soup. I roasted a pobano pepper with the red pepper and pureed it with the rest of the soup. After reading the reviews, however, I used only 1 teaspoon chipotle powder instead of 1 tablespoon and it was still VERY spicy - and we like spicy. I don't think the poblano had enough heat on its own to cause that. I think my chipotle powder is just very strong. They may not all be the same. item not reviewed by moderator and published
The soup was very satisfying and does what so few foods do, live up to it's spicy moniker. I don't recommend putting any of it through the seive though. Just puree well and what bits there are only add texture. Good soup. item not reviewed by moderator and published
I like spicy foods and even though I like this it almost is to hot for me. I done this recipe on various occassions and always use the recipes amount of chipotle powder; but, I will cut back some in the future. This is a solid recipe. item not reviewed by moderator and published
This is a great recipe which is pretty simple to make. You can use fresh corn or canned, homemade stock or canned, and it still comes out tasting good. I've even substituted the chipotle with cayenne. Pop everything in, and let it cook for 30 minutes. The only thing tedious is the straining, but it's worth it once you taste the end result. I made it a few times with both variations and will do so again soon! item not reviewed by moderator and published

Not what you're looking for? Try:

Vato Loco (The Hottest Drink on Earth)