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Sweet Potato & Corn Southwestern Soup: A Recipe For Any Season

This Sweet Potato & Corn Southwestern Soup: A Recipe For Any Season came about because of my laziness. I did not feel like going to the grocery store and opted to create a dish from the ingredients I already had in my refrigerator and freezer. Why is it perfect for any season? Well, right now you can use fresh corn, while in the winter frozen corn will be just fine. All you need to do is dice a few ingredients, saute them and then puree the soup. Easy enough, right? What are you waiting for? Go and make this Sweet Potato & Corn Southwestern Soup for lunch or dinner soon!

Sweet Potato & Corn Southwester Soup: A Recipe For Any Season


4 strips of bacon, sliced

2 sweet potatoes, peeled, diced

1 small red onion, diced

1 tablespoon Southwestern seasoning

salt & pepper

kernels from 2 corn

4 cups corn stock***

1 cup water

chopped cilantro

drizzle of chili olive oil

***To make corn stock: once you remove the kernels from the cob, put the cob into a pot, cover with water and let it bubble for a bit. Scrape any remaining corn bits from the cob into the stock, cool and then use right away or freeze in ice trays to use later.


1. In a hot soup pot, cook bacon until it has browned.

2. Add sweet potatoes and onions and saute for ten minutes.

3. Season with salt & pepper and Southwestern seasoning and add corn. Cook for five more minutes.

4. Add corn stock and water, bring to a boil, lower the heat and cook covered until potatoes are tender.

5. Puree the soup in several batches until perfectly smooth and serve drizzled with chili olive oil and topped with fresh cilantro.

VARIATION: Cook the bacon until crispy and remove it from the soup pot. Proceed with the recipe as is, but before pureeing the soup remove some of the sweet potatoes and corn.

Once you puree the rest of the soup, ladle it into a bowl and top with crispy bacon, sweet potato cubes and corn.

Of course you can make this recipe completely vegetarian by leaving out the bacon.

Are you ready for the cooler soup weather? What soup are you looking forward to cooking and/or eating?


discojing said...

Did you buy the chilli olive oil? I'm thinking of making my own...

I never ever make or eat soups! I should start

Lauren Keating said...

This looks fatastic! And I love the chili oil drizzle... very classy. Your photos and stayling are great... look like they were pulled straight frm the pages on a cookbook! :)

Olga @ MangoTomato said...

Thank you, Lauren. Maybe someone in the cookbook world will notice ;)

RebeccaSubbiah RD said...

what a fab soup and great presentation said...

This looks delicious.
You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme. New theme each month. All bloggers are welcome, hope to see you participate soon.

Belinda @zomppa said...

Totally down for this ANY time of year! Love the colors.

Rachel Cooks said...

This is gorgeous! My kind of food. I love fall!

DeliciousDish said...

I can't believe you put this together with all ingredients you had on hand. Looks delicious! said...

I LOVE this idea! I adore sweet potatoes but never know what to do with them apart from roasting.

Aviva Goldfarb said...

This looks fantastic! I love your tip about making corn stock, too, I have to try that.

alisonhouse said...

What a fantastic soup!

leslie said...

Love that you used what you had on hand! Some of my favorite recipes are born that way.

Ann Mah said...

I am SO ready for soup weather -- and sweet potato soups are at the top of my list. Love your gorgeous photos -- beautifully styled with the orange and yellow napkins!

Kelsey said...

I love, love, love soup and this one sounds and looks incredible!