Friday, September 14, 2018

Spicy Potato Corn Soup

Spicy Potato Corn Soup is one of my favorite foods for fall. Not only is it beautiful and colorful, but it is hearty and you can make a meal of it. Just serve it with cornbread or crackers and some celery and carrot sticks and you're done. All the colors of fall on your table, and it's delicious too! It can also be made vegan, if that is your preference.


  • 4 cups of cubed potatoes (peeled or unpeeled, your choice)
  • 1 15 ounce can of creamed corn
  • 1 15 ounce can of whole kernel corn
  • 1/4 cup of diced green chilies (canned or fresh) minced
  • 2 cups of water or vegetable stock
  • 1 cup milk (soy milk for vegan)
  • 1 sweet onion, chopped small
  • 1 teaspoon of minced garlic or garlic powder
  • 1/4 cup green or red bell pepper, chopped small
  • 1/2 teaspoon cumin
  • 1 teaspoon basil
  • 1/2 teaspoon Old Bay Seasoning (optional, but I LOVE this stuff!)
  • 1/2 teaspoon salt
  • dash of black pepper


Peel and dice the potatoes and place them in a pot with the water or stock.
Cover and cook for 20 minutes or until potatoes are soft.
In a skillet, saute the onion, garlic and peppers until soft.
Add the basil, oregano, salt, pepper, and cumin and stir to mix.
Take half the potatoes and put them in a bowl with the creamed corn and mash (or use a food processor).
Add the onion mixture to the mashed potatoes and corn mixture with the cup of milk and stir to mix.
Add drained whole kernel corn and drained chillies to the remaining unmashed potatoes and stir gently
Add the mashed mixture to the unmashed mixture and stir. Add more milk if you prefer the soup to be thinner.
Simmer over low heat for 15 to 20 minutes, stirring frequently so it does not burn.

If you prefer less spice, you can omit the chilies.  Sometimes I add more vegetables to this soup.  It is great with sliced carrots and celery.  Just about any vegetable that you like can be added.  My husband is a big meat eater, and he likes to put meat in this soup.  It's really good with smoky ham, bacon or shredded chicken.  Any type of meat you like can be added and I bet it would be delicious, this soup is just that versatile!

This soup is wonderful comfort food for lunch or dinner on a crisp fall day.  I hope you enjoy it!

Jade    :)


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  1. This sounds tasty, especially if made with a smoked meat!

    1. There you go. For a smoked meat, allow me to suggest smoked neck bones. They are delicious.

  2. This sounds delicious! Pinning this for later.

  3. This is a good idea. I may try making potato and corn soup with just creamed corn and no peppers. I'm not a spicy guy, but creamed corn thickens and is flavorful and sweet. And I like potato soup. Sounds like a fine combination. Especially as a side dish. I am a "meat-i-tarian" but I'm trying to cut down on how much I eat. For money and for health.

  4. This sounds good. I like good corn chowder and this could be a great base for clam chowder, by just adding clams.