Spicy Corn Soup Food

SPICY CORN CHOWDER

Steps:

• Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.
• Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.

SPICY BEAN SOUP

Steps:

• Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
• Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

CAJUN CORN SOUP

Steps:

• In a Dutch oven, saute the onion, green pepper and green onions in oil for 5-6 minutes or until tender. Stir in flour and cook until bubbly. Gradually add water; bring to a boil. Add the corn, sausage, ham, tomatoes, tomato paste, cayenne, salt and pepper sauce., Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

SPICY CORN AND 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. (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.

SPICY CORN CHOWDER

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion, red and green bell peppers, cumin and cayenne and sauté until vegetables are tender, about 8 minutes. Add flour and stir 1 minute. Gradually mix in broth, milk and reserved corn liquid. Bring mixture to boil, whisking until smooth. Mix in corn and stir until corn is just heated through. Ladle soup into bowls. Garnish with cilantro if desired and serve.

MEXICAN STREET CORN SOUP

Steps:

• Heat half the oil in a wide, deep saucepan over a medium-high heat. Tip in the sweetcorn, keeping it in a single layer as much as possible. Cook undisturbed for 2 mins so the kernels turn golden on the bottom. Stir, spread out again and repeat until the sweetcorn is golden and charred in spots. Cook for another 1 min, stirring, then tip into a large bowl.
• Add the remaining oil to the pan and fry the onion and potato for 3-4 mins until slightly softened and pale golden. Add the spices and cook for a further minute, then pour in the stock. Spoon 3 tbsp of the sweetcorn into a small bowl, then add the rest to the pan. Bring to the boil, then reduce the heat to a simmer, cover and cook for 5-10 mins, or until the potato is fully softened.
• Remove the pan from the heat and squeeze in the lime juice. Blitz using a hand blender (or tip into a blender to do this) until smooth and creamy. Season to taste. Divide the soup between four bowls and top with the reserved sweetcorn, the chilli, lime slices, feta and a sprinkle of paprika.

SPICY CORN AND TOMATO SOUP

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 CHIPOTLE CREAMY CORN SOUP

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.

SPICY CORN SOUP

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.

CURRIED SWEETCORN SOUP

Steps:

• Heat the rapeseed oil in a large pan. Add the onion and cook for 8-10 mins until soft. Add the garlic cloves, red or green chilli, carrot and celery. Cook for 2 mins, then add the ground turmeric, mild or medium curry paste, chicken or vegetable stock cube and lentils. After 30 secs, pour in the coconut milk and 800ml boiling water. Cover and simmer for 15 mins. Add the sweetcorn, cover and cook for 3 mins. Leave the soup chunky or part-blend. Season to taste. Top with a halved soft-boiled egg, coriander leaves and green chilli slices.

WW SPICY CORN ON THE COB SOUP

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.