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  • extra virgin olive oil
  • 2 cloves garlic, diced
  • 1 small onion, chopped
  • 5 c. chicken broth
  • bay leaf
  • 1 1/2 tsp salt
  • 4 large red potatoes, peeled and cut into small cubes
  • 4 cups corn kernels, fresh or frozen
  • 1/4 tsp smoked paprika
  • 1/2 tsp black pepper
  • handful of fresh cilantro, torn
  • 1 cup diced green chiles (canned or roasted)*
  • 1/2 cup canned coconut milk
  • lime (for serving)



Step 1

In a soup pot, drizzle some olive oil and sauté onions and garlic until soft.
Add broth, salt, potatoes, and bay leaf. Bring to a soft boil.
Cook until potatoes are just barely cooked through (approx 10 minutes).
Add corn, paprika, pepper, cilantro, chiles, and coconut milk. Simmer softly for about 5 more minutes, or until corn is tender. Add additional salt and pepper to taste, if needed.
To thicken the soup, remove approx 3 cups of soup to a blender. Blend and return to the pot.
Serve with a wedge of lime to squeeze over the soup.

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