When we start to see fresh corn in the markets, we’re bound to buy a few ears and figure out what to do with them later. This spicy corn soup fit the bill perfectly! It has a satisfying, wholesome flavor with lots of layers. But the stars of this soup are the spicy peppers, more than the corn itself. This wasn’t the most van-friendly recipe we’ve posted here. There’s a little more cooking time than we usually like and we dirtied more dishes than usual. But it’s really good, and you can serve this hot or cold depending upon the weather, so totally worth it!

Ingredients:

• 2 Tbs olive oil
• 1 Anaheim chile pepper, seeded and diced
• 1 jalapeno, sliced
• 2 chipotle peppers, in adobo sauce, chopped
• (Extra adobo sauce for heat)
• 1 red bell pepper, seeded and diced
• ½ medium white onion
• 4 cloves garlic, chopped
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp turmeric
• Dash of Liquid Smoke
• 4 ears corn, kernels cut from cobs (save the cobs)
• 1 cup coconut milk
• 2 cups veggie stock, plus extra to thin soup
• 1 large handful cilantro
• Lime wedges
• Salt and pepper to taste

Preparation:

Heat olive oil in a skillet and add Anaheim chili peppers, jalapeno, red bell pepper, onion, and garlic. Sprinkle cumin, coriander, and turmeric over the veggies, add a dash of Liquid Smoke, and stir. Cook veggies until tender. Set aside.

Place veggie stock and coconut milk in a pot and add corn cobs. Simmer them for about 10-minutes. Remove cobs from liquid and discard. Then add corn kernels to the pot and simmer until corn is tender. Using an immersion blender, puree mixture until soup is chunky.

Then add pepper mixture to the pot, along with the chipotle peppers. Bring back to heat and taste. Add more adobo sauce if you want it spicier, and more veggie stock to thin the soup, if needed. Then add salt and pepper to taste. Serve in bowls topped with cilantro, and a squeeze of lime.

Enjoy!