Creamy Corn Soup with Jalapeño

This sweet and spicy Creamy Corn Soup with Jalapeño is simple to make with many ingredients you probably already have in your pantry.

I am a huge soup lover, and I love to create new soup recipes. Plus, they are pretty hard to mess up. Yes, there have been a couple of recipes that I've had to start over because the seasonings needed tweaking, but overall they are pretty easy.

The first time that I made this Creamy Corn Soup with Jalapeño, I used low fat coconut milk, probably because I didn't have full fat. It just wasn't as good as this version. Full fat coconut milk adds a richness that you don't get from the low fat stuff.

As you may have have heard me say before, sweet and spicy is my favorite flavor combination. Here, you get sweetness from the corn, spiciness from the jalapeño, and richness from the coconut milk.

To balance out this soup, I serve it with key limes. The lime juice adds a brightness and acidity that cuts through the richness of the coconut milk.

If you cannot find key limes, other limes will work too. I happen to love key limes because they are a bit sweeter than other varieties, and they are prevalent here in Tucson.

Other Soup Recipes You Might Like

• Vegan Tortilla Soup
• Thai Curry Butternut Squash Soup
• Sweet Potato Soup with Toasted Pecans
• Roasted Pepper and Tomato Soup

Creamy Corn Soup with Jalapeño

This vegan corn soup is comfort food in a bowl. Made with sweet corn for a sweet flavor, coconut milk for a rich taste and key limes to brighten it up.

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5 from 1 vote

Creamy Corn Soup with Jalapeño

This sweet and spicy Creamy Corn Soup with Jalapeño is simple to make with many ingredients you probably already have in your pantry.

Course Soup

Cuisine vegan, gluten free

Keyword creamy corn soup, vegan corn soup

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6

Calories 377kcal

Author Willow Moon

Ingredients

• 1 cup chopped onion
• 1 tablespoon olive oil
• 2 cloves garlic minced
• ¼ cup + 2 tablespoons finely minced jalapeño + extra for garnish
• 4  cups fresh or frozen corn + extra for garnish
• 1 cup low sodium vegetable broth
• 2 (13.5 ounce) cans coconut milk
• 3-6 key limes
• cilantro for garnish optional

US Customary - Metric

Instructions

• Pour olive oil into a stock pot. Add chopped onion and sauté until translucent.
• Add minced garlic and jalapeño. Cook for 30 seconds. Add in corn and cook until tender, making sure the garlic doesn't burn.
• In a food processor add the cooked vegetables and vegetable broth. Blend until smooth. Pour back into the stock pot along with the coconut milk. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
• To serve, garnish with extra corn and jalapeño. Serve with cilantro and a half to a whole key lime per bowl for juicing into the bowl.

Nutrition

Calories: 377kcal | Carbohydrates: 33g | Protein: 5g | Fat: 27g | Saturated Fat: 20g | Cholesterol: 0mg | Sodium: 193mg | Potassium: 306mg | Fiber: 3g | Sugar: 8g | Vitamin A: 410IU | Vitamin C: 22.1mg | Calcium: 22mg | Iron: 1.3mg

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.