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Creamy and Spicy Corn Soup Recipe


  • 5 Ears Fresh Sweet Corn (Or Frozen Corn, 2 1/5 Cups)
  • 1 Medium Onion, chopped
  • Olive Oil, 1 Tsp
  • Salt, ½ Tsp
  • ½ Medium Yukon Gold Potato, chopped
  • Vegetable Stock, 2-3 Cups
  • 2 ½ Cloves Garlic, minced
  • Cumin, 1 Tsp
  • Chili Powder, 1 Tsp
  • A Pinch Of Cayenne Pepper
  • Black Pepper, 1/4 Tsp

Nutritional Info

  • Serving Size: 4
  • Calories: 128.7
  • Carbs: 26.8
  • Fat: 2.3 g
  • Protein: 4.1 g
  • Sodium: 280.9 mg
  • Sugar: 6.2 mg


Cut the onion, potato, and trim the corn kernels off the 5 ears of corn.

Heat the oil in a large pot over medium heat. Add the onion and garlic, sauté for 5 minutes until the onion is translucent. Add the potato and broth, bring to a boil and cook until the potatoes are very soft – about 10 minutes. Then add the fresh corn and cook through for a couple minutes more.

Add a bit more vegetable broth if your soup mixture looks too thick. Add all of your spices (cumin, chili powder, cayenne, black pepper). Then puree with an immersion/hand blender, or with a regular blender/food processor.

Top with a variety of toppings: cilantro, tomatoes, fresh corn, crushed corn chips, avocado, or anything else you can think of! Enjoy!

Kindly Submitted by “The Picky Eater”

Creamy and Spicy Corn Soup 

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