Smoky Corn Soup

February 24, 2015

Warm up with a comforting bowl of Smoky Corn Soup on a cold & dreary day.

It’s been soup, soup, and more soup around these parts. Single-digit temps, ice, sleet, snow, and everything in between means comfort foods errr-day. And one of the best things about soup? It’s easy to make a big batch and freeze leftovers for later. Perfect after a long, cold day when all you want to do is get cozy on the couch and binge-watch Netflix. That’s right…I’m prepping for Season 3 of House of Cards releasing later this week. Who’s with me?!

This Smoky Corn will help heat things up quickly, especially with the addition of jalapeno! If you prefer a less spicy soup, feel free to omit the jalapeno completely, or just remove the seeds before dicing the pepper.

I love the smokiness of chipotle peppers, so I add them to soups, braised meats, and dips whenever I can. You can have a lot of fun with different soup toppings with this recipe! Avocado, sriracha sauce, and these Jalapeno Salsa Pumpkin Seeds added a nice touch of color to my big bowl of golden soup. What other toppings would you add?

[bctt tweet=”A bowl of Smoky Corn Soup is sure to spice things up! #soup #comfortfoods”]

Smoky Corn Soup

Print Recipe Rate Recipe

Servings: 6

Author: Karman Meyer, Dietitian at The Nutrition Adventure

Ingredients
1 tablespoon butter
3/4 cup finely shredded carrot about 1 medium carrot
1/4 cup diced white onion
1/2 finely diced jalapeno remove seeds for a less spicy soup
10 oz frozen corn kernels
1/4 cup diced ham
2 chipotle peppers in adobo sauce chopped
1 clove garlic minced
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon black pepper
24 fl oz vegetable broth
8 fl oz 2% milk
4 fl oz water

Instructions
1. In a large stock pot, heat butter over medium heat until melted. Add carrots, onion, and jalapeno and cook for about 5-6 minutes, stirring occasionally. Add corn, ham, chipotle peppers, garlic and spices. Cook for 5 more minutes.
2. Add the vegetable broth, milk, and water to stock pot. Bring liquid to a low boil, then reduce heat and simmer for 15 minutes.
3. Using an immersion blender, carefully blend soup until smooth. If using a blender, be sure to cool the soup first before processing in the blender and then reheat before serving (this will help you avoid a hot explosion of soup!).
4. Serve with avocado slices and top with raw pumpkin seeds and sriarcha if desired.

Tried this recipe?Let us know how it was!