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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You May Need:
Creamy Corn Soup with Jalapeño
Ingredients
- 1 cup chopped onion
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/4 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
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
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Belle says
This looks good and so simple to make!
One Awesome Momma
Amy Katz from Veggies Save The Day says
This soup looks amazing! And with frozen corn I can make it anytime.
Willow Moon says
Thanks Amy! My favorite kinds of recipes are the ones I where I use pantry ingredients and items I have on hand!
Stefanie says
This looks delicious! And its all of my favorite summer flavors in a fall dish. perfecto!
-Stefanie
Willow Moon says
Thanks Stefanie! These are some of my favorites too!
Clarissa says
Oh my this looks delicious! I love soups made with coconut milk!
-Clarissa
Willow Moon says
Me too! They usually end up being my favorites!
Joanna says
This looks so delicious! I love corn soup but I think with this added spice, it would be even more amazing!
Willow Moon says
Thanks Joanna! I love spicy too!
Ashleigh says
Ok so this corn soup recipe looks amazing and something I know my family would love this holiday season! Thank you for sharing this great and new recipe! I can’t wait to try it!!
Willow Moon says
Thanks Ashleigh, I hope you and your family enjoy it!
Esther says
This looks amazing! Love corn soup, and I will have to try this variation.
chanel says
this looks mouth watering good!
Emily @ Recipes to Nourish says
I LOVE corn chowder and this one sounds amazing with the little kick in it. So yummy!
Kristen Kavan says
this looks incrdible. I am with you, I love the sweet and spicy! Especially jalapeno spice! Cannot wait to make this!
Willow Moon says
Thanks Kristen! Here in Tucson we use a lot of jalapenos!