Corn, coconut milk and spices form the base of this simple corn soup. Frozen or canned corn make this recipe pantry-friendly, or you could use fresh corn when it’s in season. As delightful as the soup is on its own, the addition of chili crisp transforms it into a bowl of sweet and spicy comfort.
Refrigerate leftovers for up to 4 days.
From Voraciously staff writer Aaron Hutcherson.
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Ingredients
measuring cupServings: 4 (makes about 6 cups)
Directions
Time Icon Total: 25 minsStep 1
In an 8-quart or similarly sized stock pot over medium-high heat, heat the oil until it shimmers. Add the onion, coriander, salt, pepper, garlic powder and paprika and cook, stirring regularly, until the onion begins to soften and turn translucent, about 5 minutes.
Step 2
Add the corn, broth or water, and coconut milk, bring to a simmer and cook, stirring regularly and adjusting the heat as needed to maintain a simmer, until the corn is tender, 5 to 7 minutes. Remove from the heat. Use an immersion blender to puree until smooth. (Alternatively, transfer the soup to a blender, cover loosely [see NOTE], and blend, starting on low speed and gradually increasing to high, until the consistency is as smooth or chunky as desired.)
Step 3
Taste, and season with more salt and/or pepper, if needed. Ladle into bowls, drizzle with the chili crisp and serve warm.
Step 4
NOTE: When blending the hot soup, be careful not to fill the blender pitcher more than halfway. Remove the center ring from the lid and place a kitchen towel over the opening as you blend. This will allow steam to escape and protect you from splatters.
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Nutritional Facts
Per serving (1 1/2 cups)
Calories
439
Fat
29 g
Saturated Fat
19 g
Carbohydrates
48 g
Sodium
613 mg
Protein
8 g
Fiber
6 g
Sugar
9 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Voraciously staff writer Aaron Hutcherson.
Tested by Aaron Hutcherson.
Published August 13, 2022
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