This spicy sweetcorn soup is a delicious combination of naturally sweet sweetcorn and warming chipotle paste, creating a comforting bowl of soup with a little kick. It's a lovely choice when you want something different from a traditional vegetable soup, whether for lunch or a light evening meal.
Adjust the heat to suit your taste and serve it with crusty bread for a simple, satisfying meal. It's a great recipe to keep in your collection when you're craving homemade soup with plenty of flavour.
The original recipe is from The Hairy Dieters Fast Food recipe book.
We love the smoky flavour of chipotle so decided this was definitely a recipe to try...and it's absolutely delicious. It's full of flavour, comforting with smoky spicy heat from the chipotle, sweet from the sweetcorn, a bit of crunch from the peppers and freshness from the coriander.
See the Bikers' Tip below to make it vegetarian.
Tips
- Optional variations:
- Extra spicy sweetcorn soup - add more chipotle paste or chilli flakes for a stronger kick. Increase it gradually and taste as you go.
- Spicy ginger and sweetcorn soup - add grated fresh ginger to add aromatic depth.
- This spicy sweetcorn soup recipe is easily adapted if you're cooking for less or more people.
Bikers' Tip
- For a vegetarian version, use veggie stock and garnish the soup with smoked tofu instead of bacon. Buy the firm tofu so you can crisp it up nicely before adding it to the soup.
Frequently Asked Questions
Yes - frozen sweetcorn works well in many soup recipes. Follow your recipe's quantities and cooking instructions. It is convenient because it can generally be added straight from frozen if the method allows.
Yes - tinned sweetcorn can be used in many sweetcorn soups. Drain it if your recipe calls for drained sweetcorn and adjust the cooking time if necessary, as tinned sweetcorn is already cooked.
Add more chipotle paste, fresh chilli or chilli flakes, increasing the amount gradually. You can also serve sliced chilli on the side so everyone can adjust the heat to their preference.
Reduce the amount of chipotle paste. If the recipe includes coconut milk, cream or another suitable ingredient, adjusting that ingredient may also soften the perceived heat. Taste as you go and avoid changing the balance of the soup too much.
Either works. A smooth soup has a velvety texture, while a chunky version retains more of the sweetcorn's natural bite. Follow the original recipe, or blend only part of the soup if you want a mixture of textures.
The best method depends on the ingredients. You may be able to blend more of the sweetcorn into the liquid, simmer the soup to reduce it slightly, or use a suitable thickener if the recipe allows. Make changes gradually so the soup doesn't become too thick.
Add a little stock or water, as appropriate for the recipe, and stir well. Heat gently and check the seasoning again before serving.
Yes - if the recipe doesn't rely on cream for its texture. Blending some or all of the sweetcorn can help create a thicker consistency without dairy. Follow the original recipe for the best result.
It can be vegan if all the ingredients are plant-based. Use suitable vegetable stock and check any dairy ingredients, toppings and packaged products before making the recipe vegan.
Yes - homemade soup can generally be prepared ahead. Cool and refrigerate it in a suitable covered container and reheat it until piping hot throughout before serving.
Many sweetcorn soups freeze well, particularly those made without dairy. Cool the soup, portion it into freezer-safe containers and label them with the date. Defrost and reheat until piping hot throughout. Soups containing cream or coconut milk may change texture after freezing.
Crusty bread, ciabatta or soda bread are all good choices. For a more substantial lunch, serve it with a cheese toastie or flatbread.
Its nutritional profile depends on the ingredients and serving size. Sweetcorn contributes carbohydrates and fibre, while stock, oil, cream and other additions affect the overall energy, fat and salt content.
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How to make this Spicy Sweetcorn Soup
Ingredients
- 2 tsp vegetable oil
- 1 small onion (approx. 60g), finely chopped
- 1 red pepper, deseeded and diced
- 3 tsp chipotle paste
- 1 clove garlic, finely chopped
- 1 sweet potato (approx. 430g), finely diced
- a bunch of coriander, stems and leaves separated and chopped
- 1 tsp ground cumin
- 700g frozen sweetcorn
- 400g tin chopped tomatoes
- 1l hot chicken or vegetable stock (see Bikers' Tip)
- salt and freshly ground black pepper
- 75g smoked back bacon, trimmed of fat and cut into fine strips (see Bikers' Tip)
Instructions
- Heat 1 tsp of the oil in a large saucepan or casserole pot on a medium heat. Add the onion and pepper and fry them gently for 3 to 4 minutes, stirring regularly, then add the garlic and sweet potato. Stir for 1 minute. Add 2 tsp of the chipotle paste and the cumin and stir to coat the vegetables.
- Add the chopped coriander stems and sweetcorn, then pour in the tomatoes and stock. Season with salt and pepper, to taste. Bring the soup to the boil, then turn the heat down and simmer for 10 minutes, until the sweet potato is tender.
- Meanwhile, heat the remaining oil in a small frying pan and fry the bacon for 2 minutes, stirring occasionally. Add the rest of the chipotle paste and stir until the bacon is coated in the chipotle. Ladle half the soup into a blender and blitz it to a purée, then tip it back into the saucepan with the rest. Alternatively, use a stick blender to whizz the soup so it thickens but still has some texture. Serve in deep bowls garnished with the chipotle bacon strips and some of the chopped coriander leaves…oh, and some bread and butter on the side (optional)!
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Spicy Sweetcorn Soup
Ingredients
- 2 tsp vegetable oil
- 1 small onion (approx. 60g) finely chopped
- 1 red pepper deseeded and diced
- 1 clove garlic finely chopped
- 1 sweet potato (approx. 430g) peeled and finely diced
- 3 tsp chipotle paste
- 1 tsp ground cumin
- a bunch of coriander stems and leaves separated and chopped
- 700 g (24.7 oz) frozen sweetcorn
- 400 g (14 oz) tin chopped tomatoes
- 1 litre (4.2 cups) hot chicken or vegetable stock (see Bikers' Tip below)
- salt and freshly ground black pepper
- 75 g (2.6 oz) smoked back bacon trimmed of fat and cut into fine strips (see Bikers' Tip below)
Instructions
- Heat 1 tsp of the oil in a large saucepan or casserole on a medium heat. Add the onion and pepper and fry them gently for 3 to 4 minutes, stirring regularly, then add the garlic and sweet potato. Stir for 1 minute. Add 2 tsp of the chipotle paste and the cumin and stir to coat the vegetables.
- Add the chopped coriander stems and sweetcorn, then pour in the tomatoes and stock. Season with salt and pepper, to taste. Bring the soup to the boil, then turn the heat down and simmer for 10 minutes, until the sweet potato is tender.
- Meanwhile, heat the remaining oil in a small frying pan and fry the bacon for 2 minutes. Add the rest of the chipotle paste and stir until the bacon is coated in the chipotle. Ladle half the soup into a blender and blitz it to a purée, then tip it back into the saucepan with the rest. Alternatively, use a stick blender to whizz the soup so it thickens but still has some texture. Serve in deep bowls garnished with the chipotle bacon strips and some of the chopped coriander leaves…oh, and some bread and butter on the side (optional)!
Notes
- Optional variations:
- Extra spicy sweetcorn soup - add more chipotle paste or chilli flakes for a stronger kick. Increase it gradually and taste as you go.
- Spicy ginger and sweetcorn soup - add grated fresh ginger to add aromatic depth.
- This spicy sweetcorn soup recipe is easily adapted if you're cooking for less or more people.
Bikers' Tip
- For a vegetarian version, use veggie stock and garnish the soup with smoked tofu instead of bacon. Buy the firm tofu so you can crisp it up nicely before adding it to the soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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