Sweet summer corn meets a kick of heat in this vibrant, velvety Spicy Corn Soup with Crispy Chilli Oil. The cobs infuse the broth with extra depth, while the potatoes add a satisfying creaminess. Finished with a swirl of rich cream and a fiery drizzle of our crispy chilli oil and it’s a perfect balance of comfort and excitement in one spoonful.
Spicy Corn Soup with Crispy Chilli Oil Recipe:
This creamy, spicy, delicious soup is a guaranteed crowd pleaser. The optional addition of sour cream and fresh coriander takes it to the next level, making every bowl a little celebration of sweet, smoky and spicy flavours.
Ingredients – Serves 4-6
- 4 x ears of fresh corn, kernels cut from the cob and the cobs reserved
- 1 x tbsp olive oil
- 1 x onion, finely chopped
- 1 x celery stalk, finely chopped
- 1 x clove garlic, finely chopped
- Sea salt (a generous pinch)
- 1 x tsp chilli flakes
- 1 x tsp sweet paprika
- ½ x tsp ground cumin
- 2 x medium potatoes, peeled and diced.
- 4 x cups chicken stock (or swap for veggie stock to make vegetarian)
- ½ x cup cream
- Crispy Chilli Oil
- Sour cream (optional)
- Coriander (optional)
Method
- Heat the oil in a large heavy-based saucepan. Add the onion, celery, garlic and salt and cook gently for approx 5 minutes or until the onion is soft.
- Add the chilli flakes and spices and cook until fragrant. Add the corn kernels, cobs (these are important), potato and stocks and simmer, covered, for about an hour.
- After an hour, check that the corn kernels are soft and if so, remove the cobs from the pot and discard. Pour in the cream and bring to the boil, then puree until smooth.
- Return the soup to the saucepan, check for seasoning and then add extra cream or stock if you prefer it to be a bit thinner.
- To serve, ladle into a bowl and drizzle with Crispy Chilli Oil. Serve with sour cream and coriander on the side.
To download the Recipe Card, please click here >> Spicy Corn Soup with Crispy Chilli Oil
