This soup is nice, thick and spicy, but not too rich. I would suggest serving it in small soup bowls as an appetizer rather than bigger portions for a main course. I chose to slow cook mine over 4 hours, but you don’t have to wait that long! I just find it tastes better if cooked over a longer period of time. That is something I inherited–Italians are notorious for their slow cooking 
.
6 ears of corn
2 Bird’s eye chili peppers
4 veggie stock cubes
1.5 liters of water (6 cups)
3 spring onions (scallions)
2 fresh cloves of garlic
2 bay leaves
4 tablespoons of vegan spread
1/2 cup of white wine (optional)
1 tablespoon of corn flour
2 tsps of chili powder
Take the six ears of corn and husk them. Rinse them thoroughly and pat dry with a paper towel.
Meanwhile boil the water and dissolve the stock cubes.
Chop the spring onions and crush and chop the garlic. Then add them to the stock along with the bay leaves.
Slice the chili peppers open and add to the soup.
Next add the corn to the soup and bring to a boil.
Simmer for 1 hour.
Add in the corn flour and then the white wine.
Add in the vegan spread towards the end of your cooking. I added mine in the 3rd hour.
This makes it nice and creamy.
After the soup has cooked place it in a liquidizer or food processor and blend on a slow speed for 1 minute.
Pour out into bowls and garnish with sliced chili peppers if you wish.
You can serve this chilled or hot. It is very spicy, so if you are wary of the heat deduct 1 chili from the recipe.
I think you will appreciate the fresh taste of this corn to that of canned corn. One of my favorite things to do as a child was husk corn. Believe it or not even the Pathmark sold corn intact, but unfortunately now all major supermarkets sell it bare and naked 
. If you also like husking corn, a great place to find it is at a local Pick Your Own Farm. I had loads of fun diving into the tall stalks of maize recently when I traveled to Enfield. The PYO farms are a great day out for children and adults…and even dogs!
© 2009 Cooking With Dia
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Tags: chile, chili, chilli, chillies, corn flour, gluten free, husking corn, pepper, peppers, soup, sweet corn, sweetcorn, sweetcorn and chili soup, vegan
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August 20th, 2009 at 12:25 am
Great job again
August 20th, 2009 at 12:44 am
mmm it looks better then my chinese take out soup
August 20th, 2009 at 1:46 am
The close up of the soup is so appetizing. v nice
August 20th, 2009 at 7:26 am
This looks great – I love hot, spicy soups !
August 20th, 2009 at 10:37 am
Yummy soup. I never thought to do that with corn, and compared to you me=lazy bones, would be using the canned corn lmao
August 20th, 2009 at 1:21 pm
This looks fantastic! I will have to grab some corn next week and try this!
August 20th, 2009 at 9:06 pm
I like the words on the sign there. Very funny. The close up of the soup is excellent.
August 21st, 2009 at 4:11 pm
Any stews or soups and ok sauces too should be slow cooked IMO, the flavours are more intense when it is done this way. Sometimes Gordon Ramsay pisses me off when he says to rush rush rush, not every meal needs to be rushed, and Gordon is certainly wrong when he says things never taste better the next day! Most sauces, stews and soups ALWAYS taste better the next day.
August 22nd, 2009 at 5:20 pm
You and chillies, you must be full of spice!
August 24th, 2009 at 3:46 am
That soup looks (and sounds) so delicious!
August 26th, 2009 at 12:36 am
What an amazing recipe, Dia. I’m for slow cooking also. Must be the “Italian” in me:) Pennsylvania corn fields are fluttering in the wind. I’ll be picking some this week. I can’t wait to try this recipe. I think I’ll prepare in the night before for an afternoon “cool down time.”
Any suggestions for a beverage???
Thanks for sharing…
P.S. I’m adding your blog to my sidebar so I remember to stop by more often…
August 27th, 2009 at 12:42 am
I’m constantly drinking water, but to have with the soup maybe a nice white wine. I don’t drink wine often these days, I prefer to cook with it.
Also maybe just some iced tea as an accompaniment to the soup would be good if you find it spicy. You are from PA? So am I!
November 21st, 2009 at 11:13 pm
[...] I always love starting off any big holiday meal with a soup. Some people think that is a little nutty, since they want to save room for the main course, but I find a nice spicy and refreshing soup cleanses the palate and gets your body ready for what’s to come next. For Vegan Sweetcorn and Chili Soup recipe click here [...]