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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Creamy and Spicy Corn Soup

I’ve never been a huge fan of corn soup.

While I love the sweetness of fresh corn, I’ve often found corn soups to be much too heavy (with all of the cream and butter in the recipe), and a little too bland for my tastes.

The husband, on the other hand, absolutely loves creamy soups of all kinds – corn chowder or creamed corn soup being one of his favorites. Whenever he has a choice between a cream-based soup and a broth-based soup, he always chooses the cream-based soup.

So I decided that I was going to makeover Creamy Corn Soup without using any actual cream in the recipe, and I knew the husband wouldn’t be able to tell 🙂

Instead I added vegetable broth and potato for that “creamy” feeling, warm spices like cumin and chili powder, and fun toppings like tomatoes and cilantro for some texture and flavor.

It was a huge success.

Now normally, I’d suggest this soup for summer – when you can get wonderful fresh corn and tomatoes. But I’ve been noticing fresh corn from local farmers in my grocery store well into fall. And with the warming spices, I’d say this soup transitions really nicely from summer to fall.

You can 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.

We ate so much of this soup we didn’t have any leftovers!

And the best part is, it took less than 30 minutes to make from start to finish.

The Ingredients

Serves 3

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

The Directions

Step 1: Cut the onion, potato, and trim the corn kernels off the 5 ears of corn.

Step 2: Heat the oil in a large pot over medium heat. Add the onion and garlic, saute for 5 minutes until the onion is translucent. Add the potato and broth, bring to a boil and cook until the potatoes are very soft – about 10 minutes. Then add the fresh corn and cook through for a couple minutes more.

Step 3: 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/hand blender, or with a regular blender/food processor. Your soup will go from this…

To this:

Step 4: 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 totally guilt free!

Creamy and Spicy Corn Soup

Total Time: 30 minutes

Yield: 4 servings

Calories per serving: 128.7

Fat per serving: 2.3g

Nutritional Info Per Serving: 128.7 Calories, 2.3g Fat, 280.9mg Sodium, 26.8g Carbs, 4.2g Fiber, 6.2g Sugar, 4.1g Protein

Ingredients

  • 5 ears fresh sweet corn (or 2.5 cups frozen corn)
  • 1 medium onion, chopped
  • 1 tsp olive oil
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 a medium yukon gold potato, chopped
  • 2-3 cups vegetable stock (the more stock you add, the thinner your soup will be)
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1.5 tsp chili powder
  • A pinch of cayenne pepper
  • 1/4 tsp black pepper

Instructions

  1. Cut the onion, potato, and trim the corn kernels off the 5 ears of corn.
  2. Heat the oil in a large pot over medium heat. Add the onion and garlic, saute for 5 minutes until the onion is translucent. Add the potato and broth, bring to a boil and cook until the potatoes are very soft – about 10 minutes. Then add the fresh corn and cook through for a couple minutes more.
  3. 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/hand blender, or with a regular blender/food processor.
  4. Top with a variety of toppings: cilantro, tomatoes, fresh corn, crushed corn chips, avocado, or anything else you can think of! Enjoy!
http://www.pickyeaterblog.com/creamy-corn-soup/

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38 responses to “Creamy and Spicy Corn Soup”

    • Haha! Thanks Linda 🙂 And yes! I was at FoodBuzz – too bad I missed you, would have been great to meet in person!!

    • Thanks Parita! Good question about the sweet potato – since the corn is already pretty sweet, I think the sweet potato will make the soup much, much sweeter. That said, you can always use more spices to offset some of the sweetness, and the result might be an even more delicious soup! I think I might try a sweet potato the next time I make this, just to see what happens 🙂 If you end up using it and it turns out well, let me know!

  1. Awesome!!! But I think I will try shallots instead of onions. And do u think a sweet potato could work instead of a yukon?

    • Shallots instead of onions will definitely work. And as for a sweet potato – take a look at my reply to Parita’s comment above. I think it might make the soup a little too sweet, but you can always test it out and offset some of the sweetness with more spices! Hope you enjoy this recipe Brock!

  2. What an amazing combination, this sounds very exotic to me but I am sure it tastes amazing :). Congrats on your blog, it’s an explosion of color and delight, kisses.

    • Thank you so much!! And yes, the spices do make it a bit more “exotic” than your traditional corn soup, but the best part is – all of the ingredients can be found at virtually any grocery store! Hope you like this recipe, and thanks again for your kind words about my blog!

  3. I had a similar soup to this at a restaurant about a month ago, and I have been searching for a recipe for a while now. I just made this soup, and it is delicious! exactly the flavors I was looking for.
    Thank you!

    • Hi Lyonna! This is a pretty quick cooking soup, so I’m not sure it would be the best in a slow cooker. I feel like stews and chilis are better for slow cookers, because you want that all-day-cooked feeling. For this soup, you want the fresh/light feeling that is better done on the spot (and it literally takes less than 30 minutes to make including prep and cooking time – so it is super fast!) Hope that helps!

    • Hi Becca! I’m pretty sure that 2 medium ears of corn = 1 cup of frozen/canned corn. So maybe about 2.5 cups would work? Hope that helps!

  4. This looks so delicious! Exactly what I was looking for for dinner tonight and I LOVE that it’s a healthier option. Can’t wait to try it. Thanks!

  5. I tasted one at Panero’s and love it. So I decided to make one by myself here in Brazil. It was delicious! Thanks for sharing!

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