SPICY CORN SOUP
Steps:
- 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.
SPICY CHIPOTLE CREAMY CORN SOUP
You can increase the amounts of chipotle peppers, but beware, they are HOT! My family loves this soup, if you love spicy foods then I urge you to give this a try. Serve this with crusty rolls and butter. Canned chipotle chilies or sometimes called adobo, can be found in any Latin-American markets, or specialty food stores and major grocery food stores in the Mexican section. You might want to double ingredients, this soup is so good!
Provided by Kittencalrecipezazz
Categories Corn
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a large heavy pot over medium heat melt butter and sauté the onions, red bell pepper and garlic (about 5 minutes).
- Add in tomatoes with juice; cook for 2 minutes.
- Combine 2 cups chicken broth with chipotle chilies in a blender and puree.
- Add in the puree and cream-style corn into the pot with sautéed veggies; mix to combine and bring to a boil.
- Reduce heat and simmer for about 25 minutes, stirring occasionally.
- Add in frozen corn, whipping cream and oregano; simmer 5 minutes, stirring.
- Ladle into serving bowls.
Nutrition Facts : Calories 825.3, Fat 48.4, SaturatedFat 28.7, Cholesterol 149.4, Sodium 1433.8, Carbohydrate 96.7, Fiber 10.6, Sugar 17.1, Protein 16.7
SPICY CORN SOUP
Make and share this Spicy Corn Soup recipe from Food.com.
Provided by Andy Wold
Categories Corn
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- *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.
SPICY CORN AND COCONUT SOUP
A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It's a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it'll be even more dynamic.
Provided by Sarah Jampel
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
- In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
- Add potato pieces, and stir to coat, 1 to 2 minutes.
- Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
- Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 32 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 1231 milligrams, Sugar 12 grams, TransFat 0 grams
HEARTY CHIPOTLE CHICKEN SOUP
Sweet corn and cool sour cream help tame the smoky hot flavors of chipotle pepper in this well-balanced soup that's perfect for chilly nights. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.
Nutrition Facts : Calories 287 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 790mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 7g fiber), Protein 21g protein. Diabetic Exchanges
More about "spicy chipotle creamy corn soup recipes"
CHIPOTLE MEXICAN STREET CORN RECIPE - A SASSY SPOON
From asassyspoon.com
4.8/5 (12)Total Time 15 minsCategory Appetizer, Side Dish, SnackCalories 217 per serving
- In a hot skillet, add cooked roasted corn, mayo, and cayenne pepper. Stir to combine until creamy consistency over medium heat. Add shredded mozzarella and stir until melted and combined. (*see notes for alternative method)
- Transfer to a plate. Top with cotija, pork rinds, (sprinkle of cayenne pepper, optional) and chives. Serve immediately as a side dish, appetizer or with chips as a dip. Enjoy!
MEXICAN STREET CORN CASSEROLE RECIPE | JET TILA | FOOD NETWORK
From foodnetwork.com
Author Jet TilaSteps 4Difficulty Easy
CHIPOTLE CHICKEN CHOWDER {PERFECT LEVEL OF SPICY!} | LIFE MADE …
From lifemadesimplebakes.com
5/5 (18)Total Time 1 hrCategory Main DishesPublished Jun 8, 2015
SPICY CHIPOTLE CHILE CORN SOUP RECIPE - VEGETARIAN …
From vegetariantimes.com
CREAMY CHIPOTLE SAUCE – LAYLITA’S RECIPES
From laylita.com
CHIPOTLE CHICKEN AND CORN CHOWDER - BROWN EYED BAKER
From browneyedbaker.com
9 QUICK AND EASY COMFORT FOOD RECIPES TO BRIGHTEN YOUR DAY - MSN
From msn.com
BEST SPICY CHIPOTLE CREAMY CORN SOUP RECIPES
From alicerecipes.com
SPICY CHIPOTLE CREAMY CORN SOUP RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
CHIPOTLE CHICKEN CHOWDER RECIPE - SIMPLY RECIPES
From simplyrecipes.com
28 SERIOUSLY SPICY SOUP RECIPES
From allrecipes.com
10+ CORN SOUP RECIPES FOR SUMMER - EATINGWELL
From eatingwell.com
FEAST ON HAPPINESS: 9 SIMPLE COMFORT FOOD RECIPES - MSN
From msn.com
CREAMY CHIPOTLE SKILLET CHICKEN THIGHS - EATINGWELL
From eatingwell.com
19 DELICIOUS SLOW-COOKER CHICKEN RECIPES THAT SAVE TIME - MSN
From msn.com
CORN CHOWDER WITH CHILIES - THE PIONEER WOMAN
From thepioneerwoman.com
CHIPOTLE CREAMED CORN ON THE GRILL RECIPE
From tablespoon.com
CHIPOTLE CREAMED CORN RECIPE - TABLESPOON.COM
From tablespoon.com
POTATO SOUP WITH CORN AND JALAPEñO | FOODIECRUSH.COM
From foodiecrush.com
CREAMED CORN WITH CHIPOTLE CHILES | WILLIAMS SONOMA
From williams-sonoma.com
CORN SOUP WITH CHIPOTLE SOUR CREAM - DELISH
From delish.com
116161 SPICY CHIPOTLE CREAMY CORN SOUP RECIPES - RECIPEOFHEALTH
From recipeofhealth.com
SPICY CHIPOTLE CHILE CORN SOUP - YOGA JOURNAL
From yogajournal.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #bisques-cream-soups #soups-stews #eggs-dairy #vegetables #mexican #easy #beginner-cook #dinner-party #holiday-event #stove-top #dietary #spicy #low-calorie #low-in-something #corn #taste-mood #equipment
You'll also love