Sweetcorn And Chili Soup Recipes

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SWEETCORN AND CHILI SOUP



Sweetcorn and Chili Soup image

From a supplement that came with the Sunday paper. Nothing like a hot bowl of soup for these Autumn evenings.

Provided by CulinaryQueen

Categories     Corn

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons unsalted butter
2 tablespoons olive oil
2 large onions, finely chopped
4 cups sweet corn (fresh, frozen or canned)
1 tablespoon red chili pepper, finely chopped
4 cups vegetable stock
sea salt
fresh ground black pepper
2 tablespoons lemon juice
1/3 cup flat leaf parsley, chopped

Steps:

  • Heat the butter and olive oil in a large saucepan over medium heat.
  • Fry the onion for about 10 minutes until translucent and golden, stirring occasionally.
  • Add the corn and chili pepper and continue frying about 5 minutes, again stirring occasionally.
  • Add the stock, season with salt and pepper and bring to the boil. Simmer for 10 minutes.
  • Transfer 2/3 of the soup to a food processor and whiz to a coarse puree. Add back into the pan and stir in the lemon juice and parsley. Taste for seasoning.
  • Serve with a spoonful of sour cream and more parsley, if desired.

Nutrition Facts : Calories 186.1, Fat 9.6, SaturatedFat 3.3, Cholesterol 10.2, Sodium 19.6, Carbohydrate 25.4, Fiber 3.6, Sugar 5.7, Protein 4

SPICY SWEETCORN AND SHRIMP SOUP



Spicy Sweetcorn and Shrimp Soup image

From the *Best Ever Chicken* Cookbook edited by Linda Fraser -- Per the intro, "This is a very quick & easy soup, made in minutes. If you use frozen shrimp, defrost them b4 adding to the soup." *Enjoy* !

Provided by twissis

Categories     Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 teaspoon sesame oil or 1/2 teaspoon sunflower oil
2 spring onions (thinly sliced)
1 garlic clove (crushed)
2 1/2 cups chicken stock
1 (15 ounce) can sweet cream-style corn
1 1/4 cups baby shrimp (cooked & see note below pls)
1 teaspoon green chili paste (optional) or 1 teaspoon chili sauce (optional)
salt and black pepper (to taste pref)
fresh coriander leaves (garnish) (optional)

Steps:

  • Heat oil in a lrg saucepan & saute spring onions & garlic over med-heat for 1 min, till softened but not caramelized.
  • Stir in chicken stock, cream-style sweetcorn, shrimp & chili paste (or sauce, if using).
  • Bring soup to a gentle boil, stirring occ. Season to taste pref & serve immediately sprinkled w/fresh coriander leaves.
  • NOTE RE SHRIMP: If using larger prawns, chop in pieces roughly = in size to baby shrimp.
  • COOKS TIP PER RECIPE: If cream-style sweetcorn is not available, use ordinary canned sweetcorn & pulse in a food proc till creamy, but w/some texture left.

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