Spicy Chipotle Chile Corn Soup Recipe

Name: Spicy Chipotle Chile Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil; 1 yellow onion, diced; 4 cloves garlic, minced; 1 tsp. dried chipotle powder; 1 tsp. chipotle in adobo sauce or 1 chipotle chile; 4 ears corn, kernels scraped from cob, or 3 cups fresh or frozen corn kernels; 1 tsp. salt; 1/2 tsp. freshly ground black pepper; 6 cups low-sodium vegetable stock, preferably homemade; 1 1/2 cups heavy cream; 1 red bell pepper, roasted, peeled, seeded and diced

Servings: persons

2 Tbs. olive oil
1 yellow onion, diced
4 cloves garlic, minced
1 tsp. dried chipotle powder
1 tsp. chipotle in adobo sauce or 1 chipotle chile
4 ears corn, kernels scraped from cob, or 3 cups fresh or frozen corn kernels
1 tsp. salt
1/2 tsp. freshly ground black pepper
6 cups low-sodium vegetable stock, preferably homemade
1 1/2 cups heavy cream
1 red bell pepper, roasted, peeled, seeded and diced

1
Heat olive oil in saucepan over medium-high heat.
2
Add onions, and saute 3 to 4 minutes, or until translucent, stirring occasionally.
3
Add garlic, chipotle powder and chipotle in adobo sauce, and saute 1 minute more.
4
Add corn kernels, and saute 4 to 5 minutes, stirring constantly to prevent corn kernels from burning or sticking to bottom of pan.
5
Remove from heat, and set aside.
6
Combine corn mixture with salt, pepper and vegetable stock in saucepan, and bring to a boil.
7
Place reserved corncobs in pan.
8
Reduce heat to medium-low, and cook 30 minutes, stirring occasionally to prevent corn kernels from sticking to bottom of pan.
9
Meanwhile, place bell pepper in blender with 1/2 cup heavy cream, and blend well 1 minute.
10
Pour through fine sieve, and discard contents of sieve.
11
Pour red bell pepper sauce into squirt bottle, and set aside to use for garnish.
12
Remove corn soup from heat, discard corncobs and set aside.
13
Place corn soup mixture in blender, and puree 3 minutes.
14
Repeat until mixture is completely pureed.
15
Pour blended mixture through sieve, and discard contents of sieve.
16
Return mixture to saucepan.
17
Add remaining cream, and heat over medium-low heat 10 minutes, stirring occasionally to prevent burning.
18
Do not boil because cream may curdle.
19
To serve, pour into bowls, and garnish with red pepper sauce.

871

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbs. olive oil, 1 yellow onion, diced, 4 cloves garlic, minced, 1 tsp. dried chipotle powder, and more.

Yes, Spicy Chipotle Chile Corn Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Chipotle Chile Corn Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions