This southwest creamy corn soup recipe combines plenty of fresh corn, sweet potato, bell pepper and smoked paprika all in a rich, satisfying broth. Garnish with crispy bacon, jalapeno and cilantro for one belly satisfying meal you're gonna love!
Course Lunch, Main Course
Keyword corn recipe, late summer recipe, sweet corn soup
3/4 to 1cupheavy cream(or half and half (other substitutions in body of post above))
1/3poundbacon, cut into lardons (about 4-5 slices)
1yellow onion, peeled and diced
2bell pepper, small dice
1jalapeno, minced (remove seeds and ribs if you want less spicy)
1sweet potato, peeled & cut into about 1-inch cubes, (about 2.5 cups)
1tablespoonsmoked paprika(or chipotle powder)
3/4teaspoonsalt(or to taste)
Suggested Garnish Options
crispy bacon(to taste)
green onion(to taste)
sour cream(to taste)
jalapeno pepper(to taste)
diced tomato(to taste)
Southwest Creamy Corn Soup
Remove kernels from ears of corn and lay to one side. Then, in a pot combine ears of corn, broth and cream. Bring to a light simmer and cook, uncovered, for 15 minutes. Remove ears of corn and discard.Note: Use 3/4 cup of cream or up to 1 cup (for a richer consistency).
Meanwhile, in another pot on medium heat add bacon and cook until crisp, about 10 to 12 minutes. Reserve some for garnish if you like. Otherwise, leave all bacon in pot. Remove bacon grease.
Add olive oil to pot and when shimmering, cook onion until softened, about 5 minutes.
Add garlic and cook 1 minute.
Stir in reserved corn kernels, bell pepper, jalapeno pepper, sweet potato, smoked paprika, salt and pepper.
Pour in broth/cream mixture, stirring to combine. Bring to a low-medium simmer and cook, uncovered, 10 to 12 minutes or until sweet potato is tender.
Optional - Remove about 1 cup of the soup and place in a heat safe container and blend with an immersion blender. Pour back into soup, stirring to combine.
Portion, garnish and enjoy!
Smoked paprika was used here, but you can substitute with chipotle powder.
Want to make this corn soup recipe vegetarian? Simply omit the bacon and use veggie broth instead of chicken broth.
Speaking of broth, 'unsalted' chicken broth was used here. If you use another variety, like low sodium or regular, just adjust seasoning accordingly.
Don't have sweet potato? You can totally use regular potato instead.
Want to bulk things up even further? Add some black beans!
Want to lighten things up? Considering using an alternative dairy instead of heavy cream.