Spicy Corn Soup With Roasted Corn Salsa

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 207.8
  • Total Fat: 5.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 339.7 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 5.4 g
  • Protein: 5.6 g

View full nutritional breakdown of Spicy Corn Soup With Roasted Corn Salsa calories by ingredient
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Number of Servings: 9


    6 cups frozen corn, thawed
    olive oil
    1 onion, chopped
    2 jalapeno peppers, chopped
    4 cloves garlic, diced
    3 cups vegetable broth
    salt and pepper to taste

    Roasted Corn Salsa:
    2.5 cups frozen corn, thawed
    1 jalapeno pepper
    1 T. red onion, finely chopped
    2 T. cilantro, chopped
    salt and pepper to taste
    avocado, chopped (if desired)


Heat oil in skillet.
Add chopped onion, jalapeno, and garlic.
Sautee until tender, do not brown.
Add corn and sauteed vegetable mix to blender.
Puree until smooth, add 1/2 c. vegetable broth if necessary..
Pour puree into soup pot.
Slowly add vegetable broth.
Stir to incorporate.
Bring to a boil, reduce heat, cover and simmer for about 20-25 minutes.

Preheat oven to 450.
Line baking sheet with foil.
Place thawed corn on baking sheet, drizzle with oil, and sprinkle with salt and pepper.
Roast corn for about 20 minutes, keep an eye out so it doesn't burn.
Combine corn, onion, jalapeno, and cilantro in a bowl. Stir in avocado, gently, if using.
Add 1-2 T. to soup before serving.


Serving Size: Makes 9 1-cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user MAVENMOM.

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