Adapted from the Williams-Sonoma Soup And Stew Cookbook, this can be a very hot or a mildly spicy soup, depending on how much chili you choose to use. If you are not a fan of spice leave out the red chili and just add 1 chopped jalapeno in to enhance the flavors in the dish. I opted for no cream with my soup; the corn has quite a rich, creamy texture although if serving to friends I think it would give the dish an added decadent touch.
Another word of note, don’t buy cheap stock if you are using store bought and always read the back of the labels. Buy organic, low sodium stock preferably from Australia as the Asian produced stocks often contain MSG, which is pure evil!
- 1 tsp butter
- 1 tbsp olive oil
- 1 large yellow onion, coarsely chopped
- 1 large red capsicum, seeded and coarsely chopped
- 2 ½ cups corn kernels (it tastes better if fresh from ears of corn)
- 6 cups of good quality organic chicken or vegetable stock
- 1-2 small red chilies, seeded and finely chopped
- 1-2 jalapeno chilies, seeded and finely chopped
- Sea salt and pepper
- Chopped fresh coriander (cilantro)
- Good quality organic double cream (optional)
In a soup pot over medium heat melt the butter and olive oil. Add the chopped onion and sweat until softened, approximately 3 minutes. Add the chopped capsicum and sauté until slightly soft, about another 3 minutes. Add 2 ¼ cups of the corn kernels (reserve the rest) and cook for about 3 minutes. Add the stock and chilies and bring soup to a boil, then reduce and simmer for 20 minutes.
Meanwhile, cook the remaining ¼ cup of corn set aside in a saucepan of boiling water for about 2 minutes, making sure it stays crispy. Drain and set aside. Once soup has finished simmering and vegetables are soft remove from heat and transfer soup to a blender and coarsely puree the soup, ensuring to leave some texture. Add a little salt and taste.
Ladle the soup into warmed bowls and garnish with the additional corn kernels, chopped coriander and (if desired) a dollop of double cream. Enjoy!