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!


  • 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


  • 1/2 red onion
  • 1 stalk celery
  • 1 carrot
  • 1 clove garlic
  • 1 jalapeño 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


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

  2. Add the onions, celery and carrots to a soup pot. Dry sauté 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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