Spiced Corn Soup w/Corn Husk Stock

By lapadia
October 20, 2011
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Author Notes: While preparing to reap the benefits of the garden one year, I discovered a creamy corn soup recipe in Chile Pepper magazine (Feb.1998) and immediately modified it to my taste by eliminating the cream, going a bit lighter on the heat, adding potato, and a pinch of smoked paprika. In addition, to fennel seeds used in the original recipe, I added a dash of fennel pollen for a hint of sweetness; the pollen gives an extraordinary flavor, a little goes a long way.

I’ve made this recipe every year since discovering the Chile Pepper version and a year ago I was inspired by Food52-SKK’s corn soup to use corn husks to make my stock, and tweaked once again, by using the silks and corn cobs as well.


Makes: 10 to 12 large servings


  • Corn husks, silks and and the de-kerneled cobs from 1 lb ears of corn
  • 1 tablespoon Himalayan sea salt
  • 8 cups water
  1. Place ingredients in a stock pot and bring it to a boil, simmer for 45 minutes. When done strain the stock and set aside until needed.


  • 3 tablespoons extra virgin olive oil
  • 1 lb fresh corn - kernels scraped from cob
  • 1 large potato, peeled and diced
  • 1 cup diced sweet onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced sweet bell pepper - use either red, orange, yellow or a mixture
  • 1 large jalapeno - seeds are optional
  • 2 large garlic cloves, smashed and chopped
  • 2 cups fresh spinach
  • 1-1/2 teaspoon Himalayan sea salt
  • 2 teaspoons fennel seed
  • 1/8 teaspoon fennel pollen (a pinch)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dry oregano
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon ground lemon pepper
  • 6-7 cups corn husk stock recipe above (or vegetable stock)
  • OPTIONAL (non vegan version) - Cream on hand to lightly top the soup
  1. Heat olive oil in a large heavy bottom soup pot.
  2. Sauté the corn, potato, onions, carrots, celery, peppers, garlic and spinach over medium heat until soft…about 20 minutes.
  3. Add the spices, stir to mix well and cook 5 minutes longer.
  4. Add stock, mix well, and reduce heat to low and simmer, partially covered for 45 minutes to an hour.
  5. Serve hot. OPTIONAL (non vegan version) - topped with 1 or 2 tablespoons cream.

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