Sweetcorn and Chili Soup
Warm up your table with a comforting bowl of Sweetcorn and Chili Soup, a deliciously creamy and mildly spiced dish that's perfect for any season. This hearty recipe combines the natural sweetness of sweetcorn with the gentle heat of fresh red chili, all balanced by a velvety vegetable stock base. A fragrant medley of sautéed onions, garlic, and butter enhances the flavor, while an optional swirl of heavy cream adds a luxurious touch. Perfectly adaptable, this soup can be blended to a smooth consistency or left slightly chunky for added texture. Garnish with fresh cilantro or parsley, and serve with lime wedges for a pop of citrusy brightness. Ready in just 35 minutes and packed with simple ingredients, this crowd-pleaser is a quick and satisfying option for cozy weeknight dinners or light lunches.
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Recipe Information
Ingredients
- 500 grams sweetcorn kernels (fresh, frozen, or canned)
- 750 milliliters vegetable stock
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 1 small, finely chopped red chili (or to taste)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 100 milliliters heavy cream (optional)
- 1 teaspoon or to taste salt
- 0.5 teaspoon or to taste black pepper
- 0.25 cup, chopped fresh cilantro or parsley (for garnish)
- 1 lime, cut into wedges lime wedges (optional, for serving)
Instructions
Heat the olive oil and butter in a large pot over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and chopped red chili, cooking for another 1-2 minutes until fragrant.
Add the sweetcorn kernels to the pot and stir well to combine.
Pour in the vegetable stock and bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld together.
Using an immersion blender, blend the soup until smooth, or leave some texture if preferred. Alternatively, transfer the soup in batches to a blender and process until smooth.
If using cream, stir it into the soup and heat gently for 2-3 more minutes, making sure not to boil.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with fresh cilantro or parsley.
Serve hot with lime wedges on the side, if desired, for a zing of freshness.
Nutrition Facts
Calories |
1398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 4346 mg | 189% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 53.6 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3332 mg | 71% | |
*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.
