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.
Ingredients
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
Spicy Corn Soup Recipe is kinda weird. It also looks good though. Surely, people loves to eat spicy foods, do love this soup. Keep posting!
Lol, yeah, not the prettiest thing, but tasty!