Spicy Potato & Corn Soup

My husband requested a “corn and potato type” soup. So I delivered with this – a spicy, hearty, bowl of goodness that has quickly become a family favorite. Try it!

It’s the late fall and I am making soup all the time now. I love this one, which I make with frozen corn, but I bet fresh summer corn would be amazing in this!

Notes:

  • As with most of my recipes, I like to remind you that vegetables vary in size so don’t get hung up on that. Use your judgement and you will be fine.
  • If you haven’t found Sazon yet, you need to get your hands on this amazing seasoning. I love the Loisa brand and I find myself adding to almost everything I make.

Spicy Coconut Potato & Corn Soup

A soup I created for my husband, it is perfect for anyone who loves a chowder type of soup.

Course Soup
Servings 4 bowls

Ingredients

  • 1/2 red onion
  • 1 stalk celery
  • 1 carrot
  • 1 clove garlic
  • 1 jalapeΓ±o pepper
  • 1 shishito pepper
  • 1 teaspoon Sazon seasoning
  • 1 cup frozen (or canned corn)
  • 1 Russet potato
  • 1 cup coconut milk
  • 2 cups water
  • Salt, to taste
  • Fresh parsley or cilantro, for garnish
  • Slice scallions, for garnish

Instructions

  1. Prep the vegetables: finely dice the onions and celery. Cut the carrot into rounds. Press the garlic. Finely dice the jalapeΓ±o and shishito peppers. Peel and small dice the potato.

  2. Add the onions, celery and carrots to a soup pot. Dry sautΓ© until the onions start to lightly brown. Deglaze with a splash of water. 

  3. Add the garlic and peppers, mix around and cook for a few minutes until softening. 

  4. Add the Sazon and a pinch of salt. Toss around to coat the vegetables.

  5. Add the corn, potatoes, coconut milk and water. 

  6. Bring to a boil and reduce just slightly and cook until the potatoes are al dente. Serve with a sprinkle of cilantro or parsley and/or sliced scallions, for garnish. Enjoy!

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