The Recipes

Spicy Summer Corn Soup

I grew up just south of Chicago, and I can remember that summer just tasted like corn.  The roadside stands would open up, selling a dozen ears in a brown paper sack.  My uber-picky mother LOVED fresh corn, and would make a meal of it, boiling a few ears of corn, smearing them with butter and sprinkling them with salt.

This soup would never pass her muster, as she doesn't like anything remotely spicy, but it definitely takes me back to those lovely summer nights of my childhood.

Spicy Summer Corn Soup


- 2 ears of fresh corn
- 1/2 small yellow onion, diced
- 1/2 jalapeno, finely diced
- 1 garlic clove, minced
- 1 tsp. ground coriander
- 2 c. vegetable stock
- 1/2 red bell pepper
- salt
- pepper
- olive oil

Cut the kernels off of the cobs and set them aside.  Set your oven to broil and put the bell pepper in the oven, leaving the door ajar to allow steam to escape.

In a wide, high-sided pan, heat 1 T. of olive oil.  Add the onion and jalapeno and season them with salt.  Let them cook for 6-7 minutes, then add the garlic and coriander and stir to combine.  Add in the corn kernels, stir, and let the mixture cook for 2 minutes.  Add in the stock and nestle the corn cobs down into the mixture. Let it simmer for 30 minutes.

Transfer the corn mixture to a blender and puree.  If you have a very fine-meshed strainer, pass the mixture through the strainer into a small pot, using a wooden spoon to push it through.  If not, you will just have a chunkier soup - it will still be good.  Add the few splashes of coconut milk to the soup and let it simmer over low heat while you prepare the pepper sauce.

Rinse out your blender.  Remove the skin, ribs, and seeds from the red pepper and roughly chop.  Add it to the blender with a splash of stock, salt and pepper.  Puree until smooth.  Ladle the soup into bowls and drip the red pepper mixture over the top.