SPICY CORN AND COCONUT SOUP
A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It's a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it'll be even more dynamic.
Provided by Sarah Jampel
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
- In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
- Add potato pieces, and stir to coat, 1 to 2 minutes.
- Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
- Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 32 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 1231 milligrams, Sugar 12 grams, TransFat 0 grams
SOPA DE PLATANO (SPICY PLANTAIN AND CORN SOUP)
Make and share this Sopa De Platano (Spicy Plantain and Corn Soup) recipe from Food.com.
Provided by Cluich
Categories Lunch/Snacks
Time 28m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large saucepan or pot over medium heat. Add the onion and garlic, cooking until the onion is soft.
- Add plantains, corn, and tomato. Cook for about five minutes.
- Add all of the remaining ingredients, except for the nutmeg, and simmer until the plantain slices are tender. Add the nutmeg and serve hot.
Nutrition Facts : Calories 199.9, Fat 6.8, SaturatedFat 3.9, Cholesterol 15.3, Sodium 58.4, Carbohydrate 36.3, Fiber 3.8, Sugar 14.9, Protein 3.4
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 PUMPKIN & CORN SOUP
A seriously quick dish, it can satisfy a hungry household in 15 minutes. My family loves sharing this soup with cornbread, or you can add a zesty kick with some Rotel. - Heather Rorex, Winnemucca, Nevada
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 100 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 542mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
SPICY CHIPOTLE CREAMY CORN SOUP
You can increase the amounts of chipotle peppers, but beware, they are HOT! My family loves this soup, if you love spicy foods then I urge you to give this a try. Serve this with crusty rolls and butter. Canned chipotle chilies or sometimes called adobo, can be found in any Latin-American markets, or specialty food stores and major grocery food stores in the Mexican section. You might want to double ingredients, this soup is so good!
Provided by Kittencalrecipezazz
Categories Corn
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a large heavy pot over medium heat melt butter and sauté the onions, red bell pepper and garlic (about 5 minutes).
- Add in tomatoes with juice; cook for 2 minutes.
- Combine 2 cups chicken broth with chipotle chilies in a blender and puree.
- Add in the puree and cream-style corn into the pot with sautéed veggies; mix to combine and bring to a boil.
- Reduce heat and simmer for about 25 minutes, stirring occasionally.
- Add in frozen corn, whipping cream and oregano; simmer 5 minutes, stirring.
- Ladle into serving bowls.
Nutrition Facts : Calories 825.3, Fat 48.4, SaturatedFat 28.7, Cholesterol 149.4, Sodium 1433.8, Carbohydrate 96.7, Fiber 10.6, Sugar 17.1, Protein 16.7
SPICY BLACK BEAN & CORN TORTILLA SOUP
This recipe is a spicy & hearty soup with a tex-mex taste. I was looking for a filling, good-enough-to-be-a-meal soup that was big on taste and light on fat/dairy. It is best when served with all the garnishes so that each bite has a slightly different mix of the fresh flavor. It can be easily modified to be vegetarian/vegan by using vegetable broth (or base) and soy cheese.
Provided by Ashleybakes
Categories Stocks
Time 50m
Yield 8 bowls or more, 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Saute' onion, garlic, & chopped peppers in oil until translucent.
- Add: chicken or vegetable broth, diced tomatoes, enchilada sauce, black beans & corn, vegetable blend, lime juice, tomatillas, and seasonings.
- Simmer 20-30 minutes, then thicken with 3-4 tablespoons cornstarch (add cornstarch to a small amount of cool water until dissolved, then stir into pot). If soup seems too concentrated, you may add water.
- Simmer at a low boil for 10 minutes until thickened.
- Serve with tortilla chips, cheese, sour cream, pico de gallo and avocado slices for garnish.
Nutrition Facts : Calories 412.9, Fat 19.9, SaturatedFat 8.2, Cholesterol 33.9, Sodium 1340.9, Carbohydrate 40.5, Fiber 8.6, Sugar 9, Protein 19.6
SPICY SOUTHWEST CORN-CHEESE SOUP
This cheesy soup is flecked with corn and green chilies and flavored with cilantro and garlic. Serve alongside your favorite Mexican main dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 1 cup each.
Number Of Ingredients 9
Steps:
- Cook and stir corn and garlic in butter in large saucepan on medium-high heat until garlic is tender. Reduce heat to medium.
- Add all remaining ingredients except chips; cook until VELVEETA is completely melted and soup is heated through, stirring occasionally.
- Serve topped with the crushed chips.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1210 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 9 g, Protein 14 g
MEALIE SOUP (SOUTH AFRICAN SPICY CORN SOUP)
Steps:
- In a large saucepan, heat the butter over moderate heat. Add the onions and sauté for 5 minutes. Stir in the tomatoes and cook for a few minutes. Add the corn, milk, stock, salt, and pepper and chili paste and simmer for 1-20 minutes. Run through with an immersion mixer before storing and again before serving. Serve with snips of chives on top. May be served hot or chilled. From: http://www.globalgourmet.com/destinations/southafrica/mealiesp.html adapted by K.L. Cozza, 2008
SPICY CORN AND TOMATO SOUP
This Mexican flavored soup is a great on pot dish. You may want to add more heat with extra hot sauce or a chopped fresh chili.
Provided by TishT
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in sauce pan.
- Add onion and cook, stirring until soft.
- Stir in garlic and celery and cook, stirring, until celery is soft.
- Add orange zest and juice, Tabasco and tomatoes and simmer covered 20 minutes While soup is simmering, cook sausage in ungreased frying pan until lightly browned.
- Drain Blend or process tomato mixture until finely chopped.
- Stir in corn, return to pan and heat through Just before serving, spread corn chips in broiler pan.
- Sprinkle with cheese and place under broiler just until cheese melts Stir chorizo into soup and serve with corn chips.
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.
SPICY CORN & COCONUT SOUP
Steps:
- Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside.
- In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add reserved corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
- Add potato pieces, and stir to coat, 1 to 2 minutes.
- Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
- Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.
SPICY SOUTHWEST CORN CHEESE SOUP
Published by Velveeta in 2005.
Provided by Melissa Buchanan-Smith @lissak63
Categories Other Soups
Number Of Ingredients 8
Steps:
- Cook and stir corn and garlic in butter in a large saucepan on medium low heat till tender.
- Stir in remaining ingredients; cook until Velveeta is melted and soup is heated through. Top each serving with crushed tortilla chips if desired.
SPICY SWEET POTATO CORN SOUP
Make and share this Spicy Sweet Potato Corn Soup recipe from Food.com.
Provided by The8treKott
Categories Yam/Sweet Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and saute until just soft, about 3 minutes.
- Add sweet potatoes and vegetable stock and bring to a boil.
- Reduce heat and simmer until potatoes are soft, about 10 minutes.
- Remove from heat.
- Using an immersion blender or a food processor, puree contents of pot until smooth.
- Reheat soup, stirring in jalepeno, corn, molasses, salt, cayenne, black pepper and cinnamon. Adjust seasonings to taste.
CAJUN CORN SOUP - SPICY AND HEARTY
Steps:
- Cooking the Soup - season stew meat well with salt, pepper, cayenne - saute meat in soup pot until medium brown - add tasso and saute an additional 5 mins - puree half of 1lb. bag of corn in blender - add pureed corn, remaining corn from frozen bag, cream corn, rotel tomatoes, stewed tomatoes and water until you get desired consistency. - bring to boil - reduce heat to medium/low and cook for 1.5 hours - serve over rice
WW SPICY CORN ON THE COB SOUP
This is a WW recipe and its very good. Grill the corn and pepper for extra flavor. And cut back on the jalapeno if you don't like too much heat.
Provided by tiftonrose
Categories Chowders
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Remove corn kernels from cobs with a knife; reserve cobs and 1 cup of kernels.
- Heat oil in a large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add jalapeno and onions; sauté until soft, about 5 minutes. Add celery, cumin and turmeric; cook for about 1 or 2 minutes more.
- Add broth, water and cobs; bring to a boil. Reduce heat to low and simmer for about 15 minutes; remove and discard cobs. Add corn (except for cup of reserved kernels), salt and pepper to soup; simmer for 15 minutes more.
- Puree soup until smooth in pot using an immersion blender (or in a food processor or in batches in a blender-but be careful not to splatter hot liquid). Garnish with red pepper, cilantro, scallion and reserved cup of corn; serve hot or at room temperature. Yields about 1 cup per serving.
Nutrition Facts : Calories 170.8, Fat 4.8, SaturatedFat 0.9, Cholesterol 1.2, Sodium 1234.8, Carbohydrate 26.9, Fiber 3.5, Sugar 5.5, Protein 9.2
SPICY SOUTHWEST CORN CHEESE SOUP
It has been raining here,"thank God" where I live, we have been in severe drought, for the second year. The cool days and nights evidently remind me of fall and cold winter nights. This is soooo good and very quick and easy. Picture eating this sitting next to a cozy fire. Hope everyone likes this as much as I do. Enjoy!!
Provided by Pat Campbell @fillemup
Categories Other Soups
Number Of Ingredients 8
Steps:
- Cook and stir corn and garlic in butter in large saucepan till tender. Stir in rest of ingredients. Stir till velveeta is melted and soup is heated. Top with crushed tortilla chips.
SPICY POBLANO AND CORN SOUP
Enjoy this creamy soup for dinner made with corn, poblano chilies and onion that's ready in 15 minutes - perfect if you love Southwestern cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In 3-quart saucepan, stir 1 cup of the corn and 1 1/2 cups of the milk. Heat to boiling over medium heat.
- In medium microwavable bowl, mix chiles, onion and water. Cover; microwave on High 4 minutes.
- Meanwhile, in blender, place remaining 2 cups corn and 1/2 cup milk. Cover; blend on high speed until smooth. Add pureed mixture to corn mixture in saucepan. Stir in chile mixture and salt. Cook 6 minutes over medium heat, stirring occasionally, until hot.
- Ladle about 1 1/3 cups soup into each of 4 bowls. Top each serving with 2 tablespoons cheese.
Nutrition Facts : Calories 260, Carbohydrate 44 g, Fiber 5 g, Protein 13 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg
SPICY CREAM OF SWEET CORN SOUP
A lovely creamy, spicy, super-easy-super-cheap-super-fast lunch option or dinner starter. Hits the spot on rainy, cold days.
Provided by Molly Bloom
Categories Corn
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Finely chop all vegetables.
- In a saucepan, heat the butter and cook the onions until soft. Add the garlic, tomato, half the tin of corn and half the amount of jalapeno. Cook for about 2 minutes, until tomato is almost dissolved. Remove saucepan from heat.
- Put veggies in blender and puree until smooth (add a little milk if you have difficulty blending them). Return blended veggies to saucepan and add milk. Mix well and add remaining corn and jalapeno, do not let it boil.
- Serve immediately and top bowls with cheddar cheese Serve with hot flour tortillas or corn bread.
Nutrition Facts : Calories 591.1, Fat 22, SaturatedFat 11.6, Cholesterol 55.7, Sodium 281.9, Carbohydrate 89.8, Fiber 11.9, Sugar 15.8, Protein 23.2
SPICY CORN SOUP
Steps:
- 1.In a large heavy-bottomed soup pot, melt the butter over medium heat and sweat the onion, garlic, jalapeño, and cumin until tender and translucent. 2 Add the corn and cilantro and continue cooking until tender. 3 Add the vegetable stock or water as well as the potato and chicken. Simmer for approximately 20 minutes. 4. Remove from heat and add the cream and then the lime juice to the soup and season with salt and pepper to taste. 5. Garnish each cup or bowl of soup with a squeeze of lime juice, a cilantro leaf, a teaspoon of corn kernels, and a pinch each of diced red radish and jalapeño.
SPICY CORN SOUP
Adjust the jalapenos and red pepper flakes for more or less spice. Use lower sodium and fat ingredients for a lighter version.
Provided by RC :)
Categories Cream Soups
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Brown ground chicken breast in pan with onions, peppers, celery and garlic.
- 2. Add taco mix and seasonings and mix well. Stir in cream of chicken soup and chicken broth. Simmer for 10 - 15 minutes.
- 3. Add creamed corn and frozen corn. Return to simmer and simmer another 15 minutes.
- 4. Stir in the milk and reheat to simmer. Stir in potato flakes and let sit for 5 minutes before serving.
- 5. Top with crushed tortilla chips.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #north-american #low-protein #bisques-cream-soups #main-dish #soups-stews #eggs-dairy #vegetables #american #southwestern-united-states #dietary #low-calorie #low-carb #low-in-something #corn #peppers #4-hours-or-less
You'll also love