The weather may be getting that slight bit warmer but until its in the 30’s I will not be put off soup! This was a recipe I made up and tweaked due to opening a tin of sweetcorn by mistake when I actually wanted peas. Not one to waste food, I immediately turned the corn to soup. My first try was almost a disaster, the bottom just started catching on the bottom but luckily I was there to rescue it. Its not saying much for my cooking skills is it, that I can burn soup?!
Chilli & Sweetcorn Soup
Ingredients
- 1 small onion - finely chopped
- 1 large tin of sweetcorn or approx 400g frozen sweetcorn
- 1 tsp chilli powder
- 2 tsp vegetable stock powder
- 250 ml water
Instructions
- Slowly cook through the onions until they are soft & transparent in a splash of cooking oil for at least 5 mins
- Add the rest of the ingredients and half of the water into the pan and simmer on a medium heat for at least 10 minutes until the corn is soft.
- Watch the amount of water - add more at intervals but take care that the bottom doesn't burn.
- Blitz with a blender to make a really smooth soup.
- I sprinkled chilli flakes on the top of mine as I like a real kick. Dermot had ground black pepper on his as he is a little more controlled than me!
Tried this recipe?Let us know how it was!
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Helen, thank you so much for the sweetcorn and chilli soup recipe, it was amazing! This is now a work lunch staple and I have had to make more to cover colleagues appetites too!
Love the site too – Pen xx
Ah thank you, Penny! Such a kind comment and I’m absolutely delighted that one of my favourite recipes is being enjoyed. Lucky work colleagues having you cook for them! Its nearly soup season again so I’ll be digging out the soup maker. Hxxx