This creamy spicy corn soup balances sweet corn and tender potatoes with smoky poblano chile, red pepper flakes, and crisp bacon.
Blending a portion of the vegetables gives the soup a velvety texture while leaving plenty of corn kernels and potato pieces in every bowl.
Prep: 15 min · Cook: 33 min · Total: 48 min
Cuisine: Southwestern American · Course: Soup
Spicy Corn Soup Recipe Card
Ingredients
Instructions
- Cook the chopped bacon in a large saucepan over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the pan.
- Add the onion, celery, poblano, and garlic to the bacon drippings. Cook for 6 to 7 minutes, stirring often, until the vegetables soften and begin to brown.
- Pour in the milk and cream, then add the potatoes. Bring just to a boil over medium-high heat. Reduce the heat and simmer uncovered for about 15 minutes, until the potatoes are fork-tender.
- Stir in the corn and red pepper flakes. Continue simmering for about 5 minutes, until the corn is tender and heated through.
- Transfer about 2 cups of the soup solids with a little liquid to a blender and purée until smooth. Return the purée to the pan, stir well, and warm through. Season with salt and black pepper, then serve topped with the crisp bacon.
Tips for the Best Spicy Corn Soup
- Cook the bacon until crisp so it keeps its texture after garnishing.
- Keep the milk mixture at a gentle simmer to prevent scorching or curdling.
- For a thicker soup, blend a little more of the potato and corn mixture.
- Taste before adding extra salt because the bacon contributes plenty of seasoning.
Substitutions and Variations
Use a jalapeño for more heat or a green bell pepper for a milder soup. Half-and-half can replace the milk and cream. For a meatless version, omit the bacon, sauté the vegetables in two tablespoons of olive oil, and finish with smoked paprika.
Storage and Reheating
Refrigerate cooled soup in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring often. Add a splash of milk if the soup thickens in the refrigerator.
Frequently Asked Questions
Can I use frozen corn?
Yes. Add frozen corn directly to the soup without thawing and simmer until tender and hot.
How spicy is this corn soup?
Poblano chile is usually mild, while the red pepper flakes add a moderate warmth. Reduce or omit the flakes for a gentler flavor.
Can I blend the entire soup?
Yes, but blending only part of it creates a creamy base while preserving the texture of the corn and potatoes.
Prepared with AI assistance from a cookbook reference photo. Ingredient amounts and directions were normalized and rewritten into an original recipe. Review before cooking.
Featured image: AI-generated food photography.