Corn Soup with HERDEZ® Salsa Chilpotle

Corn is the spotlight in this well-seasoned soup. Blending the corn with the broth is a simple and easy way to thicken the soup and boost the flavor.


  • 3 tablespoons

    olive oil

  • 1

    yellow onion, chopped

  • 1/2

    red bell pepper, finely chopped

  • 3 cloves

    garlic, minced

  • 1 teaspoon

    ground cumin

  • Salt and freshly ground white pepper, to taste

  • 5 cups

    chicken broth or vegetable broth

  • 8

    ears of corn, shucked (cobs reserved) or 3 cups corn kernels

  • 1 cup

    heavy whipping cream

  • HERDEZ® Salsa Chilpotle, for garnish 

  • Fried tortilla strips, for garnish

  • 3 tablespoons

    freshly chopped parsley, for garnish

Print Recipe

Serves 6



  1. In large soup pot, heat olive oil over medium heat. 

  2. Add onions and sauté 10 minutes or until tender and translucent, stirring often. 

  3. Add bell peppers and sauté for 3 minutes, stirring often. 

  4. Add garlic and cook 1 minute, stirring constantly.  

  5. Add cumin, salt and pepper.

  6. Add chicken broth and corn cobs and simmer 10 minutes. 

  7. Remove corn cobs and discard. 

  8. Add 2 cups corn kernels and heavy whipping cream. 

  9. Simmer soup for 15 minutes and then remove from heat.

  10. In blender, puree soup in batches, blending each batch on high speed for at least 1 minute or until very smooth.

  11. Place pureed soup back in pot and bring to simmer. 

  12. Stir remaining corn kernels into soup and simmer 2 minutes. 

  13. Adjust seasoning to taste.

  14. To serve, ladle soup into bowls and place small spoonful of HERDEZ® Salsa Chilpotle in center of each bowl. 

  15. Garnish with fried tortilla strips and freshly chopped parsley.


HERDEZ® Chilpotle Peppers

HERDEZ® ripens, dries, smokes and cans red jalapeño chiles to preserve their bold flavor.

Learn More

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