Sweet corn & cinnamon creamy soup

Monday, August 28, 2017

It sounds like a summer corn soup, when in August is still corn season. But cooking sweet corn makes me always nervous, it takes ages! We always use canned corn to this recipe and it's amazing. We also make the soup in winter and we add little more of chili to warm up.

This corn soup is one of our favorites and also our family loves it. It's creamy and have a nice smooth texture. And when you look at this beautiful bowl with soup you think it's also mild in taste. But I got you here, it's SPICY and I love it!

At first there is CINNAMON and it's not just a pinch, a little taste of it. It's intense and gives the soup this lovely taste of Christmas and all of the winter spices. I'm a huge fan of them... like for real. Anything what's with cinnamon, ginger or vanilla - give me some and I'll want more and more. Yesss, that's me!

And the second spice, really important here - CHILLI peppers and what's more, those are FRESH and sooooo hot! We add some to cooking, chopped, with seeds - those are very spicy. Also we always use some fresh chillis to garnish the dish with some ground chilli - the last one, just because it looks nice with ground cinnamon sprinkled on top.

Soups sometimes get boring. I mean you can have it with pasta, rice or croutons. Simple. How make it more interesting and give it more taste? We have the idea - a nice SALSA you put on top of the soup. It's easy and quick to make and you will not regret it. Well... and it looks delicious! Just look at these photos, I'll eat it right now, but sadly nothing left after dinner.

This recipe is one of those I have for my lazy days. I'm sure you know it, when you have no time for cooking or you just want to seat with your blanket and watch some TV series. Then here you go, this corn soup will save you. We always have some corn cans and that's our solution.

Next time you have lack of time, but want to eat something tasty, get for our corn soup recipe, because it's
QUICK & EASY to make.


Prep time
15 min
Cook time
10 min
Total time
25 min 
Servings: 4
Recipe type: dinner, lunch

Ingredients & instructions

Sweet corn & cinnamon soup
• 2 cans sweet corn, drained
• 3 Tbsp butter
• 1 onion, sliced
• 2 cloves garlic, sliced
   1 tsp ground cinnamon
   1 chilli, sliced
   2 cups vegetable broth
   200 g Philadelphia cheese

1.       First, in a skillet heat up 3 Tbsp butter, fry sliced onion with sliced garlic, then add drained sweet corn, cinnamon and chili pepper.*
* Set aside some of the fried sweet corn for the salsa.
2.       After the ingredients get a bit fragrant now add 2 cups of broth. Let it simmer on low to medium heat for 10 minutes.
3.       Take the skillet off the heat and mix with the Philadelphia cheese. Blend until smooth texture.

Corn & chili salsa
• left over sweet corn
• chives, chopped
• 1 chilli, diced
• juice of a lime
• ground cinnamon and chili powder to decorate

4.       To make the salsa we use the corn, prepared in the first step, chopped chives, chili pepper and juice of one lime.

    We're waiting for your opinion on this recipe and comments below! And also if you make it, take a photo and share with us on Instagram #foodiesisterspl
    Loves xoxo,
    Karo & Domi

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