We made this soup for the first time over Thanksgiving last year, with a baby and a dog, traveling seemed too stressful so it was a quiet dinner with just the 4 of us so we used it as an opportunity to taste test a few new recipes without the pressure of everything having to turn out perfect! The impromptu session led to our masala rolls (link here) and this soup! 

It is spicy but light and refreshing and comes together in a half hour! We used a combination of creamed and canned corn to amp up the creaminess of the soup. It gives me vibes of Panera’s summer corn chowder but without the heaviness (and fattiness!) of that soup (not knocking it, I do love that soup!). With summer having snuck up on us, this soup is perfect for those summer nights when you want something to battle the slight chill in the air without having to stand over a hot stove for too long! Serve with a fresh salad, and some crusty bread or the above referenced masala rolls! 

Tips & Tricks

• When we have made this in the winter, we have always used canned corn – but this would be amazing with fresh corn in the summer, you may need to adjust the cook time with fresh corn for an extra 5-10 minutes
• This soup freezes well up to 6 months, when ready to eat, defrost in the fridge overnight and heat on a stovetop – microwave will tend to make the corn mushy

Recipe Information

• Prep time: 10 minutes
• Cook time: 40 minutes
• Yield: 4 cups 

Ingredients

• 1 can creamed corn
• 1 can corn or 1.5 cup fresh corn kernels
• 3-4 chilis: we used a combination of jalapenos, serranos and thai red chili
• 1/2 white onion diced
• 2 cups vegetable broth
• 1-2 tsp cumin powder
• 1 tsp garlic powder
• 2 tsp Trader Joe’s Elote Seasoning
• 1 tsp paprika
• 1 tsp chili powder
• Salt/pepper to taste

Directions

1. In a few tbsp of oil sauté onions and chilis (reserve a tbsp of chili for garnish)
2. Cook for 5-7 min till onions begin to caramelize 
3. Add seasonings and allow spices to bloom for an additional 2-3 minutes
4. Add creamed corn, fresh (or canned) corn and stir to combine 
5. Turn heat down to medium and cover till corn softens for ~10 min
6. Add vegetable broth and simmer for 15 minutes; adjust seasoning if needed here
7. Garnish with reserved chilis serve warm