Spicy Corn Soup

Recipe by Andy Wold
READY IN: 1hr 20mins




  • 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.