Spicy Corn Soup Recipe

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Spicy Corn Soup
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Ingredients
11
Count
Nutrition
336
Calories
Total time
80
Minutes
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Ingredients:

  • 1 tbsp olive oil
  • 1 tbsp finely chopped garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups heavy cream
  • 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 serving from the source guide in my cookbook; foods of the southwest indian nations.

Directions:

  1. 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.
  2. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 335.54 Kcal (1405 kJ)
Calories from fat 175.26 Kcal
% Daily Value*
Total Fat 19.47g 30%
Cholesterol 48.3mg 16%
Sodium 756.95mg 32%
Potassium 536.74mg 11%
Total Carbs 28.17g 9%
Sugars 7.87g 31%
Dietary Fiber 3g 12%
Protein 10.4g 21%
Vitamin C 26.2mg 44%
Vitamin A 0.5mg 16%
Iron 9.2mg 51%
Calcium 36.5mg 4%
Amount Per 100 g
Calories 84.43 Kcal (353 kJ)
Calories from fat 44.1 Kcal
% Daily Value*
Total Fat 4.9g 30%
Cholesterol 12.15mg 16%
Sodium 190.48mg 32%
Potassium 135.06mg 11%
Total Carbs 7.09g 9%
Sugars 1.98g 31%
Dietary Fiber 0.75g 12%
Protein 2.62g 21%
Vitamin C 6.6mg 44%
Vitamin A 0.1mg 16%
Iron 2.3mg 51%
Calcium 9.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.7
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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