Spicy Corn Soup Recipe

Yep! Another soup recipe for you! I told you I have a lot of soup and stew in the winter. Now, this one is not made from scratch because I didn’t want to spend 4 hours making chicken broth. HOWEVER, the flavor is really great. It’s spicy, has different textures and has a broth that has a touch of creaminess. What’s weird is that it’s a broth, but the hint of cream gives you the full flavor of a creamy soup.


4 ears of fresh corn with the kernels cut off ( Don’t use canned. The fresh corn gives off a nice crunch.)

Enough chicken broth to cover the corn in a pot about ½ inch over.

¼ cup of heavy cream. You can use more, that’s just all I had.

10 oz can of Ro-tel

Salt to taste

Fresh cracked pepper to taste

Now What?

Put the corn and chicken broth in a pot and bring to a boil. Cook for 10 minutes. Spoon half of this into a blender with the heavy cream. Take the plastic cap off the blender and cover with a thick towel and your hand over it. Blend until you get the consistency of creamed corn. Pour back into the pot and simmer.

At first I wanted to drain the Ro-tel and put half the mixture in. However my mom called and started talking a lot and I got distracted and ended up dumping the entire can with the liquids in. Shoot. All good though, the end result was delicious.

Simmer for 20 minutes.

And that’s it. I would definitely make this soup again.

-Joyce Huang



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