Spicy Corn Soup

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
6 servings
Level:
Intermediate

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 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.
Directions

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.


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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

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