Sopas y CaldosEasyFree

Creamy Sweetcorn Soup with Chipotle

Name: Creamy Sweetcorn Soup with Chipotle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 6 mazorcas Fresh sweetcorn cobs (or 800g kernels); 2 Chipotle chillies in adobo; 1 litre Chicken stock; 200 ml Double cream; 1 White onion; 3 cloves Garlic cloves; 2 tbsp Vegetable oil; 100 g Fresh white cheese for garnish; 0.5 bunch Fresh coriander, chopped; 1 tsp Salt to taste

45 min (15 prep + 30 cook) Easy 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 29 Mar 2026

Creamy sweetcorn soup with smoky chipotle, fresh cheese and Mexican soured cream.

About this recipe

Creamy sweetcorn soup with chipotle is one of the most comforting and flavourful soups in modern Mexican cuisine: the creamy sweetness of fresh sweetcorn fuses with the smoky heat of chipotle, creating a velvety-textured soup with extraordinary depth of flavour. It is a dish that appears in Mexico City's finest restaurants and in family kitchens alike, always accompanied by soured cream, fresh cheese and toasted tortillas.

History & Origin

Sweetcorn (fresh maize on the cob) is one of the most sacred ingredients in Mexican culture, cultivated and consumed for over 7,000 years in the territory that is now Mexico. Whilst in many parts of the world maize is treated as a field crop, in Mexico fresh sweetcorn is celebrated as a seasonal delicacy: boiled in a pot, grilled on a griddle, stripped into esquites or blended into atoles and creams. Sweetcorn cream soup has existed in popular Mexican cuisine since the colonial period, when convent kitchens developed European cream and velouté techniques adapted to local ingredients. The chipotle version is more modern, emerging in the last decades of the twentieth century with what became known as "nueva cocina mexicana" - a movement seeking to reinterpret traditional dishes with contemporary techniques. Chipotle chilli (smoked jalapeño) adds not just heat but a smoky depth that contrasts perfectly with the sweetness of the corn, creating a complex soup with flavours that evoke the Mexican countryside. Today this cream soup has become a classic at Mexican restaurants worldwide, one of the most requested dishes by visitors eager to discover Mexican cuisine beyond tacos.

Estimated cost

£8.50

Total cost

£1.42

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

285

Calories

7.5g

Protein

32g

Carbohydrates

16g

Fat

3.5g

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Strip the sweetcorn cobs. You need approximately 6 cobs to get enough kernels. Reserve 2 tablespoons of raw kernels for decoration at the end. Peel and chop the garlic and onion.
💡 If you cannot find fresh sweetcorn, you can use well-drained tinned sweetcorn, though the flavour will be less intense.
2
Heat the oil in a large pot over medium heat. Fry the onion and garlic for 5 minutes until translucent and lightly golden. Add the sweetcorn kernels and cook for a further 3 minutes.
3
Add the hot chicken stock and the chipotle chillies (1-2 chillies according to your heat tolerance). Bring to the boil, reduce heat and cook for 15 minutes until the corn is well cooked and tender.
💡 Chipotle in adobo comes in tins. Use a teaspoon of the adobo sauce too for extra flavour.
4
Blend the soup in batches (never fill the blender more than half full with hot liquid) or use a stick blender directly in the pot. Blend until completely smooth.
💡 Take care with steam when blending hot soups; open the blender lid with a tea towel to release pressure.
5
Strain the blended cream through a fine sieve to remove any fibrous residue and achieve a perfectly smooth texture. Return to the pot, add the double cream and adjust salt. Heat gently over low heat without boiling.
6
Serve in deep bowls garnished with a drizzle of soured cream, toasted sweetcorn kernels, crumbled fresh cheese, chopped coriander and a slice of chipotle. Serve with tortilla chips or toasted tortillas.
💡 For a vegetarian version, substitute the chicken stock with vegetable stock.