Corn Soup Recipe

Creamy, Spicy Corn Soup: Recipe for a Great Comfort Food
corn soup
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A steaming pot (or a frozen container) of soup makes a thoughtful meal to deliver to a stressed and harried caregiver who needs to feed her family, and herself, quickly -- with something that everyone is likely to enjoy. If you love the sweetness of fresh corn but find most corn soups to be too heavy (all that cream and butter!), and perhaps too bland as well, try making a creamy corn soup without using any actual cream. Chances are, no one will even notice, especially if you add vegetable broth and potato for that "creamy" feeling, warm spices like cumin and chili powder, and fun toppings like tomatoes and cilantro for texture and flavor.

While this soup is a summertime natural, since you can get wonderful fresh corn, you can still make it even in wintertime, using canned or frozen corn. You can also add just about any toppings to this soup and it will still taste great. For a twist on this recipe, try adding avocado, guacamole, or crushed tortilla chips. Best of all, it takes less than 30 minutes to make from start to finish. Make some for the caregiver who needs a break at dinnertime -- but be sure to make enough to keep some for yourself as well.

Creamy and Spicy Corn Soup

Serves 3

  • 5 ears fresh sweet corn
  • 1 medium onion, chopped
  • 1 tsp. olive oil
  • 1/2 tsp. salt, plus more to taste
  • 1/2 a medium yukon gold potato, chopped
  • 2 to 3 C. vegetable stock (the more stock you add, the thinner your soup will be)
  • 3 cloves garlic, minced
  • 1 tsp. cumin
  • 1-1/2 tsp. chili powder
  • A pinch of cayenne pepper
  • 1/4 tsp. black pepper

Cut the onion, potato, and trim the corn kernels off the 5 ears of corn.

Heat the oil in a large pot over medium heat. Add the onion and garlic, and saute for 5 minutes until the onion is translucent. Add the potato and broth, bring to a boil, and cook until the potato is very soft -- about 10 minutes. Then add the fresh corn and cook through for a couple of minutes more.

Add a bit more vegetable broth if your soup mixture looks too thick. Add all of your spices (cumin, chili powder, cayenne, black pepper). Then puree with an immersion or hand blender, or with a regular blender or food processor.

Top with a variety of toppings: cilantro, tomatoes, fresh corn, crushed corn chips, avocado, or anything else you can think of.

This soup is so rich and flavorful, it tastes like it was made with a ton of butter and cream. But you can enjoy it guilt-free!

Anjali Shah

Anjali Shah is a food writer, health coach, and owner of The Picky Eater, a healthy food and lifestyle blog. See full bio