Chilli Corn Soup

I’ve been creating a lot of soup recipes recently. Its such a fantastic way of getting your greens and vegetable into your diet. And with the chilly weather recently, I’ve found myself lunching on soup nearly everyday! So some variation was in order. I churn out the same old soups, for ease, taste and price. But with a little thinking time I’ve tried to come up with some more original ideas to keep lunch times more interesting.

Like my quick pea and mint soup this is another super speedy soup that can be made in about 15minutes. Its so full of flavour and punch for such a quick recipe! While served simply as it is its great for a quick or light lunch it can be bulked up by adding some raw king prawns while you heat it through or with more chunks of hot fried chorizo for more of a hearty chowder style. I’ve also been known to crush a handful of cheese laden nachos on top too….and on the side….and errr….as a second course on those chilly nights. Its improtant to keep warm you know.

(This is a chunkier and spicier sweetcorn soup to the velvety creamed corn soup version here)

Serves 4

  • 4 spring onions, chopped including green tops
  • 1 large garlic clove
  • 1 red chilli – as hot as you can handle
  • 1 tsp chilli flakes
  • 2 cans sweetcorn (net drained weight about 520g or the same weight in frozen corn)
  • About 500ml hot stock
  • 1 lime, zest and juice
  • Large bunch chopped coriander, stems reserved
  • To serve – Lime yoghurt, soured cream fried chorizo, prawns etc
  1. Heat a splash of oil in a sauce pan. Fry the spring onion lightly until softened then add the garlic and chilli and fry for a few minutes.
  2. Add the sweetcorn to the pan along with the chilliflakes and coriander stems and turn up the heat.
  3. Add just enough stock to cover the corn so there is enough for it to simmer in the liquid. Bring to the boil and simmer gently for about 5 minutes.
  4. Blend with a hand blender adding as much stock as you need to obtain the consistency you want. Grates in the zest of the lime and squeeze in the juice. Add the coriander and blend again.
  5. Serve topped with e.g. fried chorizo, fried prawns, lime yoghurt a drop of chilli oil OR…. all of the above!