SPICY CORN CHOWDER
This hearty, dairy-free soup has both sweetness and bite! It can be served immediately or chilled overnight to intensify the flavors. Top with grated Colby or Parmesan cheese if desired.
Provided by jgmurphy
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h20m
Yield 6
Number Of Ingredients 20
Steps:
- Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.
- Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 47.1 g, Fat 6.2 g, Fiber 5.2 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 420.2 mg, Sugar 19.5 g
CREAMY CORN SOUP
This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.
Provided by Abby
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
- Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.4 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 1275.1 mg, Sugar 13.2 g
CAJUN CORN SOUP
I found this recipe years ago and substituted Cajun stewed tomatoes for a bolder taste. Now I prepare this dish for out-of-state guests who want to taste some Cajun food. Everyone who tries it gives it high marks. Plus, it's easy to prepare. -Sue Fontenot, Kinder, Louisiana
Provided by Taste of Home
Time 1h40m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute the onion, green pepper and green onions in oil for 5-6 minutes or until tender. Stir in flour and cook until bubbly. Gradually add water; bring to a boil. Add the corn, sausage, ham, tomatoes, tomato paste, cayenne, salt and pepper sauce., Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
Nutrition Facts : Calories 396 calories, Fat 24g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 1011mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein.
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 SWEET CORN AND POBLANO SOUP
Steps:
- Preheat oven to 350°F.
- Coat garlic lightly with vegetable oil and wrap in foil. Bake garlic 30 minutes, or until soft.
- In a dry small heavy skillet toast coriander and cumin seeds over moderately high heat, stirring, until fragrant and several shades darker. In an electric coffee/spice grinder grind seeds to powder.
- Chop onions and in a 6-quart heavy kettle cook in 2 tablespoons oil over moderate heat, stirring, until softened. Reserve about one third onions in a small bowl. Wearing rubber gloves, slice jalapeño and chop roasted poblanos (abut 1 cup). Remove kernels from ears of corn (about 2 cups), reserving cobs. To onions in kettle add jalapeño and 1 cup corn kernels and cook over moderate heat, stirring, 2 minutes. Add ground spices, 1/2 cup poblanos, and salt and pepper to taste and cook, stirring, 2 minutes. Cut reserved corn cobs into thirds and add with broth to corn mixture. Simmer soup, uncovered, 30 minutes.
- In a small heavy skillet sauté remaining kernels in remaining teaspoon oil over moderately high heat, stirring, just until tender.
- Discard corn cobs from soup. Squeeze garlic pulp from skins and stir with cream into soup. Pour soup through a sieve into a bowl and in a blender purée solids with just enough liquid to make smooth.
- Tie long coriander sprigs in a bunch with kitchen string. Transfer purée and remaining liquid to kettle with tied coriander and lime juice and cook over moderate heat, stirring occasionally, just until heated through. Chop roasted bell pepper. To soup add bell pepper, remaining poblanos, reserved onions, and sautéed corn and cook over moderate heat, stirring, until heated through. Discard tied coriander.
- Serve soup garnished with coriander.
SPICY CORN CHOWDER
Provided by Mary Sellen
Categories Soup/Stew Dairy Vegetable Corn Summer Bon Appétit California
Yield Serves 4
Number Of Ingredients 11
Steps:
- Melt butter in heavy large saucepan over medium heat. Add onion, red and green bell peppers, cumin and cayenne and sauté until vegetables are tender, about 8 minutes. Add flour and stir 1 minute. Gradually mix in broth, milk and reserved corn liquid. Bring mixture to boil, whisking until smooth. Mix in corn and stir until corn is just heated through. Ladle soup into bowls. Garnish with cilantro if desired and serve.
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.
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SWEET-AND-SPICY CORN SOUP RECIPE - SOUTHERN LIVING
From southernliving.com
Servings 4Total Time 30 minsAuthor Marianne Williams
- Cut corn kernels off cobs onto a rimmed baking sheet. Using the back of a knife, scrape the corn milk and remaining pulp from cobs onto baking sheet. (You should have about 5 cups.) Reserve 3 cobs; discard remaining 5.
- Cook bacon in a large Dutch oven over medium, stirring occasionally, until crisp, about 5 minutes. Transfer bacon to a plate lined with paper towels. Reserve 1 tablespoon drippings in Dutch oven, discarding remaining drippings.
- Add oil to drippings; heat over medium. Add onion and 1/2 teaspoon of the salt. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and potato. Cook, stirring occasionally, until potatoes are just starting to soften, about 2 minutes. Add vegetable broth, 4 cups corn kernels, and the reserved corn cobs to Dutch oven. Increase heat to medium-high; bring to a boil. Reduce heat to medium, and simmer until potatoes are tender, about 12 minutes. Remove from heat; discard cobs.
- Pour soup into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, 30 to 45 seconds. Return mixture to Dutch oven, and stir in milk, cider vinegar, hot sauce, and remaining ½ teaspoon salt.
SPICY CORN SOUP | READY SET EAT
From readyseteat.com
Cuisine MexicanTotal Time 30 minsCategory Lunch, Soup/Stew/ChiliCalories 509 per serving
- Heat 1 tablespoon oil in 5-quart saucepan or Dutch oven over medium heat. Add onion and jalapeno and cook until tender, about 10 minutes, stirring occasionally. Stir in 2 cups corn, broth, undrained tomatoes, milk and salt; bring to a boil. Reduce heat and simmer 10 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add remaining 2 cups corn and cook until golden brown, about 10 minutes, stirring occasionally.
- Puree soup using an immersion blender until smooth. Stir in cream and roasted corn kernels. Garnish servings with tortilla chips, cheese and cilantro.
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