This spicy sweetcorn soup recipe is another one from The Hairy Dieters Fast Food recipe book that my friend lent me.
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
We love the smoky flavour of chipotle so decided this was definitely a recipe to try...and it's absolutely delicious. It's full of flavour, comforting with smoky spicy heat from the chipotle, sweet from the sweetcorn, a bit of crunch from the peppers and freshness from the coriander.
The original recipe states the soup will serve 4 at 274 calories per serving - that's pretty big portions, so I'd say one recipe will easily serve 4 to 6 people depending on how hungry you are.
See the Bikers' Tip below to make it vegetarian.
Tips
- Turns out I only had 2 tsp of chipotle paste left in the jar when making the soup, so I used a tsp of chipotle chilli flakes for coating the bacon at step 3 - they worked really well and gave a lovely smoky spice to the bacon garnish.
- This spicy sweetcorn soup recipe is easily adapted if you’re cooking for less or more people.
Bikers' Tip
- For a vegetarian version, use veggie stock and garnish the soup with smoked tofu instead of bacon. Buy the firm tofu so you can crisp it up nicely before adding it to the soup.
Other Recipes
You might also like to try:
Recent New Recipes
Ingredients
- 2 tsp vegetable oil
- 1 small onion, finely chopped
- 1 red pepper, deseeded and diced
- 3 tsp chipotle paste (see Tips)
- 1 garlic clove, finely chopped
- 1 sweet potato, finely diced
- a bunch of coriander, stems and leaves separated and chopped
- 1 tsp ground cumin
- 700g frozen sweetcorn
- 400g tin chopped tomatoes
- 1l hot chicken or vegetable stock (see Bikers’ Tip)
- salt and freshly ground black pepper
- 75g smoked back bacon, trimmed of fat and cut into fine strips (see Bikers’ Tip)
Instructions
- Heat 1 tsp of the oil in a large saucepan or casserole on a medium heat. Add the onion and pepper and fry them gently for 3 to 4 minutes, stirring regularly, then add the garlic and sweet potato. Stir for 1 minute. Add 2 tsp of the chipotle paste and the cumin and stir to coat the vegetables.
- Add the chopped coriander stems and sweetcorn, then pour in the tomatoes and stock. Season with salt and pepper, to taste. Bring the soup to the boil, then turn the heat down and simmer for 10 minutes, until the sweet potato is tender.
- Meanwhile, heat the remaining oil in a small frying pan and fry the bacon for 2 minutes. Add the rest of the chipotle paste (see Tips) and stir until the bacon is coated in the chipotle. Ladle half the soup into a blender and blitz it to a purée, then tip it back into the saucepan with the rest. Alternatively, use a stick blender to whizz the soup so it thickens but still has some texture. Serve in deep bowls garnished with the chipotle bacon strips and some of the chopped coriander leaves…oh, and some bread and butter on the side (optional)!
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
Spicy Sweetcorn Soup
Ingredients
- 2 tsp vegetable oil
- 1 small onion finely chopped
- 1 red pepper deseeded and diced
- 1 garlic clove finely chopped
- 1 sweet potato finely diced
- 3 tsp chipotle paste (see Notes)
- 1 tsp ground cumin
- a bunch of coriander stems and leaves separated and chopped
- 700g frozen sweetcorn
- 400g tin chopped tomatoes
- 1l hot chicken or vegetable stock (see Bikers’ Tip below)
- salt and freshly ground black pepper
- 75g smoked back bacon trimmed of fat and cut into fine strips (see Bikers’ Tip below)
Instructions
- Heat 1 tsp of the oil in a large saucepan or casserole on a medium heat. Add the onion and pepper and fry them gently for 3 to 4 minutes, stirring regularly, then add the garlic and sweet potato. Stir for 1 minute. Add 2 tsp of the chipotle paste and the cumin and stir to coat the vegetables.
- Add the chopped coriander stems and sweetcorn, then pour in the tomatoes and stock. Season with salt and pepper, to taste. Bring the soup to the boil, then turn the heat down and simmer for 10 minutes, until the sweet potato is tender.
- Meanwhile, heat the remaining oil in a small frying pan and fry the bacon for 2 minutes. Add the rest of the chipotle paste (see Notes below) and stir until the bacon is coated in the chipotle. Ladle half the soup into a blender and blitz it to a purée, then tip it back into the saucepan with the rest. Alternatively, use a stick blender to whizz the soup so it thickens but still has some texture. Serve in deep bowls garnished with the chipotle bacon strips and some of the chopped coriander leaves…oh, and some bread and butter on the side (optional)!
Notes
- Turns out I only had 2 tsp of chipotle paste left in the jar when making the soup, so I used a tsp of chipotle chilli flakes for coating the bacon at step 3 - they worked really well and gave a lovely smoky spice to the bacon garnish.
- This spicy sweetcorn soup recipe is easily adapted if you’re cooking for less or more people.
Bikers' Tip
- For a vegetarian version, use veggie stock and garnish the soup with smoked tofu instead of bacon. Buy the firm tofu so you can crisp it up nicely before adding it to the soup.
Leave a Reply