Creamy and Spicy Corn Soup

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This unique soup will become one of your favorites.

“While I love the sweetness of fresh corn, I’ve often found corn soups to be much too heavy (with all of the cream and butter in the recipe), and a little too bland for my tastes. I decided to makeover Creamy Corn Soup without using cream in the recipe. Instead, vegetable broth and potato create that “creamy” feeling, warm spices like cumin and chili powder, and fun toppings like tomatoes and cilantro for some texture and flavor.” Anjali Shah of The Picky Eater

Anjali Shah is a food writer and owner of The Picky Eater, a healthy food and lifestyle blog. She grew up a “whole wheat” girl, but married a “white bread” kind of guy. The Picky Eater chronicles her adventures creating healthy recipes that her “fast food loving husband” enjoys. You’ll also find healthy lifestyle tips, recipe makeovers, snippets of Anjali’s everyday life, and other personal anecdotes along with her recipes on her blog.

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Creamy and Spicy Corn Soup

This lighter and delicious version of corn soup will have you coming back for more.
Yield 4 people
Serving Size 1.5 cups
Course Dinner, Soup
Cuisine Universal

Ingredients

  • 5 ears fresh sweet corn
  • 1 onion medium, chopped
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt plus more to taste
  • 1/2 yukon gold potato medium, chopped
  • 2 to 3 cups vegetable stock the more stock you add, the thinner your soup will be
  • 3 garlic cloves minced
  • 1 teaspoon cumin
  • 1 1/2 teaspoons chili powder
  • pinch of cayenne pepper
  • 1/4 teaspoon black pepper

Instructions

  • Cut the onion, potato, and trim the corn kernels off the 5 ears of corn.
  • Heat the oil in a large pot over medium heat. Add the onion and garlic, saute for 5 minutes until the onion is translucent. Add the potato and broth, bring to a boil and cook until the potatoes are very soft – about 10 minutes. Then add the fresh corn and cook through for a couple minutes more.
  • Add a bit more vegetable broth if your soup mixture looks too thick. Add all of your spices (cumin, chili powder, cayenne, black pepper). Then puree with an immersion/hand blender, or with a regular blender/food processor.
  • Top with a variety of toppings: cilantro, tomatoes, fresh corn, crushed corn chips, avocado, or anything else you can think of! Enjoy!

Nutrition Information

Serving: 1.5cups | Calories: 127kcal | Carbohydrates: 26.5g | Protein: 3.9g | Fat: 2.2g | Sodium: 361mg | Fiber: 4.2g | Sugar: 5g |
SmartPoints (Freestyle): 4
Keywords Budget-Friendly, Gluten-Free, Plant-Based

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6 Comments

  1. I love your recipes! Do you have the Yield, calories and nutritional info on this recipe??

    Thanks!

  2. This may be a silly question but do you cook the corn first or take off the cob uncooked and add?

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