Spicy Corn Soup
Experience a burst of bold flavors with our Spicy Corn Soup, a hearty and vibrant recipe that balances the natural sweetness of fresh corn with the smoky heat of jalapeños, paprika, and chili powder. Perfect for cozy evenings or entertaining guests, this soup combines creamy vegetable stock and heavy cream for a smooth yet textured base, while lime juice adds a refreshing tang that brightens every spoonful. Sautéed onions and garlic provide a savory depth, and a blend of spices ensures every bite is rich and aromatic. Garnish with fresh cilantro for a pop of color, and pair it with crunchy tortilla chips to complete this irresistible dish. Quick and easy to prepare, this soup is a true crowd-pleaser that caters to lovers of spicy comfort food.
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Recipe Information
Ingredients
- 3 cups fresh corn kernels (from about 4 ears of corn)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 jalapeño, finely chopped (seeds removed for less heat)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 4 cups vegetable stock
- 0.5 cup heavy cream
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 1 cup tortilla chips (optional, for serving)
Instructions
Melt the butter in a large pot over medium heat.
Add the chopped onion and sauté for 3–4 minutes, or until the onion becomes soft and translucent.
Stir in the minced garlic and jalapeño, cooking for another 1–2 minutes until fragrant.
Add the smoked paprika, cumin, and chili powder, stirring to coat the onions in the spices. Cook for 1 minute to toast the spices.
Add the corn kernels to the pot and stir well to combine with the onion and spice mixture.
Pour in the vegetable stock and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes.
After simmering, carefully transfer about half of the soup to a blender. Blend until smooth, then return the blended mixture to the pot. Alternatively, use an immersion blender directly in the pot to partially blend the soup, ensuring it retains some texture.
Stir in the heavy cream, lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
Simmer the soup for another 5 minutes to allow the flavors to meld together.
Serve hot, garnished with fresh cilantro and a side of tortilla chips, if desired.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 12.5 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 933 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
