Corn soup is a classic cold weather comfort food for many. So this winter season, update your favorite recipes with new and inspired ingredients that will instantly make over the drab into fab.
Spice it up
Adding spicy peppers to your soup recipe will instantly perk up your taste buds and warm up your body. Simply add chile powder, Tabasco sauce, or minced fresh peppers like jalapenos or habaneros depending on how spicy you want your soup.
Add protein
Most often corn soup is vegetarian but there is no reason you can’t add some protein to the mix. Crispy bacon is a great option as is chicken, duck, or any kind of shellfish. Simply add cooked meat to the soup towards the end of cooking to warm it through.
Add texture
Corn soup can often get mushy so add some texture in the form of nuts, crunchy vegetables, any kind of grain, or crispy tortilla strips or crackers. Even some crispy bacon is a great way to add texture and of course flavor.
Go gourmet
Using one or two gourmet ingredients can instantly add flavor and an updated flair. For example add some truffle oil to the soup at the end or top each bowl with a dab of caviar. You can even add olives, cheese, or any kind of spice to top the soup off when you are ready to serve. Scan the aisles of your favorite gourmet market to look for fun and unique ingredients to give your soup some freshness.
Fresh vs. frozen vs. canned
So what is the best kind of corn to use for soup? Well it all depends on what you have on hand. If you are making soup in the winter, chances are you will not be able to find fresh corn on the cob, unless you froze it from the summer. Frozen is always a great choice, it is the closest you can come to fresh, flavor and calorie wise. Canned corn is typically full of salt and other added flavors so it may not taste as fresh. But if you have canned on hand, there is no reason not to use it. You can even use creamed corn which adds extra richness and texture to your soup.
Spicy corn soup
Makes 4 to 6 servings
Ingredients
- 1/2 shallot, finely diced
- 2 tablespoons minced red bell pepper
- 1/2 tablespoon olive oil
- 3 (9 ounce) packages frozen sweet corn
- 1 small fresh jalapeño pepper, minced
- 1/4 cup heavy cream
- 1/4 cup low sodium vegetable stock
- Salt and pepper to taste
- Fried tortilla strips
Directions
- Saute shallot and red pepper in olive oil in a large pot until softened.
- Add corn, jalapeno, cream, and stock to the pot and season with salt and pepper.
- Bring soup to a boil then reduce heat and let simmer for 10 minutes. Serve hot topped with crispy tortilla strips.
Corn and crispy bacon soup
Makes 4 to 6 servings
Ingredients
- 6 slices bacon
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup broccoli florets, cut small
- 4 cups low sodium chicken broth
- 2 (9 ounce) packages frozen whole kernel corn
- Salt and pepper to taste
- Grated Monterrey jack cheese to taste
Directions
- Cook bacon in a pot until crispy; remove bacon, let drain, then crumble; reserve drippings.
- Saute onion, pepper, and garlic in bacon drippings until tender. Stir in flour and cook until flour is toasted, about 2 minutes.
- Add broccoli, broth, and corn and season with salt and pepper. Bring soup to a boil then reduce heat and let soup simmer for 20 to 30 minutes or until broccoli is tender.
- When ready top each bowl of soup with cheese and bacon crumbles.
Corn and truffle soup
Makes 4 to 6 servings
Ingredients
- 1/2 yellow onion, diced
- 1 tablespoon olive oil
- 3 (9 ounce) packages sweet corn
- 1/2 cup of heavy cream
- 2 cups vegetable broth
- pepper to taste
- 2 tablespoons truffle oil
- Truffle salt to taste
Directions
- Sauté onion in olive oil until tender; add corn, cream, and broth and season with pepper; bring soup to a boil; turn heat off and let cool for a few minutes.
- Pour soup carefully into a blender and puree until smooth.
- Pour soup back into pot and reheat.
- When ready t serve top each bowl with truffle oil and truffle salt.
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