Spicy Jamaican Corn Soup
Ready to turn up the heat? Our Spicy Jamaican Corn Soup is a flavor explosion--- featuring bell peppers, hearty potatoes, garlic, the fiery kick of scotch bonnet + juicy corn on the cobs, all coming together to create a burst of Jamaican flavors with every spoonful. in every spoonful.
Servings: 4 servings
Calories: 207kcal
Ingredients
SOUP:
- 2 Tbsps Extra virgin olive oil
- 5 cups organic chicken or veggie stock, low-sodium (You can sub with vegetable stock or water, if desired)
- 2-3 corn on the cobs, chopped into mini sizes
- 1 red onion, chopped
- 4 garlic cloves, minced
- 2 bell peppers, chopped (You can also use 2 cups of mini sweet peppers chopped)
- handful of fresh thyme sprigs
- 2-3 scotch bonnet peppers, chopped or slit on the sides (You can also use habanero peppers; Reduce amount for less spicy flavor, if needed )
- 3 Irish potatoes, peeled + cubed into medium chunks (You can sub with Yukon or Russet potatoes)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon red pepper flakes, optional
Instructions
TO MAKE THE SOUP:
- In a dutch oven pot over medium-high heat, add 2 Tbsps olive oil until heated. Add the onions and garlic, sautéing until fragrant and translucent, about 1-2 minutes.
- Add the chopped bell peppers followed by: the salt, black pepper, parsley, smoked paprika, red pepper flakes (if using), and garlic powder, and stir together until combined and veggies are coated.
- Add in the stock, corn cobs, potatoes, thyme sprigs, and scotch bonnet peppers, stirring everything together until combined. Bring everything to a boil.
- Once boiling, reduce the heat to low and simmer for 15-20 minutes or until the veggies (potatoes + corn) are fully tender + cooked through. Add additional salt, to taste if necessary.
- Remove from heat and serve immediately into prepared bowl(s) and enjoy with a side of crackers or bread, if desired.
- Bon Appetit!
Notes
- STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
- BONE BROTH: Bone broth has incredible health benefits which include: immune boosting properties, good for digestion + gut health, joint health, etc.; However, if you'd like to make this soup vegan----be sure to omit the bone broth and sub with additional veggie stock.
- SLOW COOKER OPTION: To make this soup in the slow cooker, simply sauté garlic, onions, and bell peppers, before adding everything into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
- TURMERIC: While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more. You can add 1 teaspoon turmeric + additional ⅛ teaspoon black pepper to the mix.
- OTHER VEGGIES: If you'd like to switch things up, you can add additional veggies to your soup like kale, spinach, Bok choy, sweet potatoes, butternut squash, pumpkin, carrots, etc.
Nutrition
Calories: 207kcal | Carbohydrates: 19g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 9mg | Sodium: 1020mg | Potassium: 525mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2196IU | Vitamin C: 80mg | Calcium: 30mg | Iron: 1mg