Make Ahead

Spiced Corn Soup w/Corn Husk Stock

October 20, 2011
0 Ratings
  • Makes 10 to 12 large servings
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.


What You'll Need
  • Corn husks, silks and and the de-kerneled cobs from 1 lb ears of corn
  • 1 tablespoon Himalayan sea salt
  • 8 cups water
  • 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
  2. 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.
  2. Heat olive oil in a large heavy bottom soup pot.
  3. Sauté the corn, potato, onions, carrots, celery, peppers, garlic and spinach over medium heat until soft…about 20 minutes.
  4. Add the spices, stir to mix well and cook 5 minutes longer.
  5. Add stock, mix well, and reduce heat to low and simmer, partially covered for 45 minutes to an hour.
  6. Serve hot. OPTIONAL (non vegan version) - topped with 1 or 2 tablespoons cream.

See what other Food52ers are saying.

  • marialissio
  • aargersi
  • boulangere
  • Bevi
  • susan g
    susan g

16 Reviews

Jennifer C. August 31, 2014
Delicious! Had homemade yogurt on the table instead of adding cream. Also, had cubed, ripe avocados for people to add. They were really a great touch.
lapadia September 1, 2014
Hi JC, I am so happy to hear you tried this recipe and LOVE your additions, will definitely have to try them!
Skilletlicker August 23, 2013
Where does one buy fennel pollen?
lapadia August 23, 2013
Hi there,
I bought my Fennel Pollen at a place called Central Market (in the Pacific NW) is like a Whole Foods Market. The same brand I bought can be found via too (a little goes a long way you will probably never have to buy again, I have read, online, of people harvesting their own, here is the link to Amazon, also shows what the brand I bought looks like:
Skilletlicker August 24, 2013
Thank you so much! I really want to try this recipe!
lapadia August 24, 2013
Great, SL! Would love it if you circle back once you've tried it :)
marialissio July 30, 2013
I made this the other night and it was absolutely terrific. What was a revelation was the methodology for the broth which was, for the record, spectacular. Clear flavourful liquid and a perfect base for the other ingredients. I confess I added cubed vine-ripened tomatoes just prior to serving because they were sitting there begging to be used. It was a delightful chowder. Staff and I had the leftovers for lunch today. Still terrific. Thank you Linda.
lapadia July 30, 2013
Wow, thanks ML, love the feedback! I can't wait for this year's corn to be ready to harvest, looking forward to making the broth for the chowder and to freeze some for future recipes...
aargersi March 23, 2013
Oh. Em. Gee. Waiting impatiently for corn season as of right now.
lapadia March 23, 2013
LOL! Thanks for checking it out, Abbie!
boulangere March 23, 2013
I love everything about this! I always toss the cobs into corn stock; they also add a great flavor if roasted and/or smoked. I especially love the Mediterranean-ness of your chowder. And the fennel pollen - brilliant!
lapadia March 23, 2013
Thanks, Cynthia! I ? fennel pollen; when growing up we had fun helping to harvest our own, my grandmother had a lot of fennel growing, it seemed to take forever to collect a sizeable amount.
Bevi March 23, 2013
I love your photo, love the way you adapted this recipe to make it your own, love that you credited all your sources. And the soup sounds darn good too!
lapadia March 23, 2013
Yay, I passed the test, thanks Bevi! :)
susan G. October 20, 2011
I love the tweaks that make this recipe so appealing, more than a basic corn chowder. We may be able to get some end of season corn for this one.
lapadia October 20, 2011
Thanks, susgn g, I hope you will get to try it!!