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Spicy Corn On The Cob Soup 3Pts/1 Cup


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Rate this recipe 4.7/5 (3 Votes)


  • 6 medium ears corn, husked
  • 1 1/2 T olive oil
  • 3 medium garlic cloves, minced
  • 2 medium jalapeno peppers, minced (don't touch seeds)
  • 1 C finely chopped onions
  • 1/2 C finely chopped celery
  • 1/1 /2 t. ground cumin
  • 1 t. ground tumeric
  • 4 C canned chicken broth
  • 2 C water
  • 1/2 t. table salt
  • 1 t. freshly ground black pepper (or to taste)
  • 1/2 C chopped sweet red peppers
  • 1/4 C fresh, finely minced cilantro
  • 1/4 C minced scallions


Servings 8


Step 1

Remove corn kernels from cobs with a knife; reserve cobs and 1 C of kernels. Heat oil in a large pot over medium heat. Add garlic; saute until fragrant, about 1 minute. Add jalapeno and onions; saute until soft, about 5 minutes. Add celery, cumin and turmeric; cook for about 1-2 minutes more. Add broth, water and cobs; bring to a boil. Reduce heat to low and simmer for about 15 minutes; remove and discard cobs. Add corn (except for cup of reserved kernels), salt and pepper to soup; simmer for 15 minutes more. Puree soup in pot until smooth, using an immersion blender or food processor; Garnish with red pepper, cilantro, scallion, and reserved cup of corn; serve hot or at room temperature.

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