Corn Soup With Red Pepper Swirl Recipe (2024)

I just made this and used a food mill. Worked great and the soup was delicious. I added some wild caught Argentinean shrimp that I sautéed in olive oil and red chili flakes for a tiny riff on shrimp and grits.

I'm wondering if there is an advantage to using a sieve instead of a food mill? Was a sieve simply recommended because (of the belief that) most people don't have food mills? Would a food mill with the fine blade work as well as the sieve--or perhaps even better? The food mill is certainly easier.

A velvety soup may seem more elegant, but some of us may prefer keeping the more robust, “homespun” texture imparted by the immersion blender. And for those who dislike smoked paprika, the unsmoked kind (Hungarian or Spanish) also works—as would Aleppo pepper.

I used an immersion blender on the cooked corn and onion mixture. When I put it through a fine sieve, I was left with a sieve full of corn and a thin yellow liquid. Instead, I mixed them back together and blended another minute or two. The fibrous stuff stuck to the blender. It’s very tasty soup.

Use leftover pepper puree schmeared on toasted baguette slices.

I threw everything into my VitaMix at high speed, and the texture came out unctuous and velvety—no straining needed—nothing wasted, everything to gain.

Can the velvety texture be achieved just as well with a final blend in a Vitamix?

I made this soup exactly as written, and it is hands down the best soup I have ever made or even tasted. It’s early September, and the corn is perfectly sweet, as is this velvety smooth soup. The red pepper swirl with the smoked paprika is a touch of genius.Thank heavens there’s enough left over to have tonight, too!

A sieve and food mill are completely different tools.... Yielding very different textures. The aim of this recipe is for a silky soup, removing the fibrous corn bits with a sieve after processing in a blender...a food mill will leave those corn bits in the soup just like a blender. Texture is delicious either way--

I took a different approach making this soup. First, I brushed olive oil on the corn on the cob and grilled them. When they were done, I let them cool and cut the kernels off the cob. I also grilled a sliced sweet onion. I cut the cobs into 3 inch lengths and followed the direction for making the cob broth. Worth taking this step. I sautéed the garlic.Then put all the ingredients in my Vitamix and used the highest speed to blend. No need to strain the soup. Excellent results.

This soup is terrific!Made it last night with minor changes: toned down heat of the pepper sauce—just one Fresno pepper—to suit taste and, like others, decided to keep the fiber and other ingredients by pouring the slightly cooled corn soup into a blender and processing for a long while until the soup got a light, almost foamy consistency. It was amazingly delicious. To make this work really well, you may need a high-quality blender.Day two, the soup is delicious cold.

Hands down one of my fave NYT recipes. Made this countless times. I typically pull two cups of soup out to whiz in the blender, and keep the rest unblended. Also don’t ever strain it.So good! So easy!

I messed this recipe up the 1st time I tried... never take meeting calls while trying to make soup! However, I ended up with the tremendous tasting broth that I lapped up...My second attempt came out simply delightful! I added a strip of slightly charred bacon (next time I'll double or triple that), simmered the corn kernels, onions and garlic for a bit longer and it turned out so tasty... I had to favorite this recipe!!!I also may use cheesecloth or finer strainer to make it silky smoother.

Replaced pimento with gochujang and added cilantro as a topping to go with the lime. Really good

Made this in the winter with frozen corn. Everything as written. Absolutely delicious, especially with the pepper swirl. But there was a tiny amount of soup. Less than three cups and not nearly enough for four servings, even when served with a hearty kale salad.

This is a delicious low calorie soup. My husband loves velvety textured soup, so I pushed it through the sieve. This is work intensive but provides a "wow" factor. I will use this soup as a first course for Thanksgiving, using saved frozen corn cob broth made with cobs collected over the summer and frozen corn. Frozen corn is a good substitute for fresh.

Monumental effort, not worth it. It was tasty, but the step of pushing the entire soup through sieve was extremely labor-intensive, and result was tasty, but the effort to benefit ratio was definitely lopsided in the wrong direction. Will not make again as written. Next time I will just blitz it with a immersion blender.

Good soup, light and summery. I used 1/2 Tbsp chopped chipotle in adobo in place of the fresno and smoked paprika. I made the soup to freeze in individual portions so did everything in the Vitamix: blended the red peppers, chipotle and olive oil with the first batch of the corn onion mixture, put that in a large bowl (lovely mango color!), then blended the rest of the corn and stirred it all together. Vitamix in stages - low, mid, then level 10 for 30 seconds - gave a very smooth texture.

This is a good-not great, soup. In full transparency, I used the corn on the cob as well as frozen corn to make the corn-cob broth (from the Tip) and substituted jalapeños for fresh Fresno chiles for puree. I used my vita mix, as recommended by other reviewers vs. passing the "soup through a fine mesh strainer, pressing with the back of a large spoon or ladle" etc. The flavor was just, well, meh. Pretty sure corn quality REALLY matters, here!

I made some significant changes but with those this was great. First, used half the butter called for. I used just a touch extra smoked paprika and an extra bell pepper. I also added 2 chipotle chilis in adobo (instead of fresno chilies) along with about a tablespoon of adobo sauce to the blender with the red peppers. Instead of keeping the pepper blend separate, I added it to the corn when simmering on the stovetop. I also added just a touch of cream at the end. Delicious!

I didn’t read the directions properly and just added the red peppers into the soup and blended it all up. it was still good. An immersion blender was good enough for me.

Delicious and easy to customize to fit your whim. I have lowered the amount of liquid to make a coulis to go under crab cakes, served chilled with a hint of cinnamon and allspice instead of smoked paprika, and substituted white pepper for black which was also a great mouth feel. The most important thing for me was not to strain the soup-even my ancient Waring Pro blender produced a silky smooth texture. And don’t forget to scrape the cobs to get all the very nourishing corn germ.

The pepper mixture was the best part. The soup itself actually tasted better before my attempts to puree it. Contrary to one reader's comment, an immersion blender could not ever overcome the toughness of the kernels' skin or hulls. There are plenty of other corn soup recipes on this site than to bother with this one, which was labor intensive and produced soup reminiscent of canned creamed corn. Obviously I wouldn't make it again, but I loved the red pepper puree with chipotle chile powder.

Really yummy recipe with summer corn with a great balance of sweet and spice. I swapped the red peppers for poblanos, roasted in the oven with a few whole plum tomatoes that i added to the pepper mixture to add some acid to the mix. Upped the spice with a jalapeño pepper, also oven roasted. Delicious!

This soup is wonderfully unctuous, but sweet. A friend I served it to added hot sauce because I hadn’t made the red pepper swirl stuff. So when I had it again, I added cayenne pepper and fresh cilantro and that was perfect.