Chilli Corn Soup with Seared Prawns

This chilli corn soup is pure comfort with a kick. Fresh corn is simmered into a luscious, creamy base, spiked with sambal oelek for gentle warmth. Topped with perfectly seared prawns and crispy homemade tortilla chips, it's a restaurant-worthy dish that celebrates summer corn at its finest.

Fresh Corn Makes All the Difference

When corn is in season, this is the soup to make. The natural sweetness of fresh kernels straight from the cob is incomparable—it's almost like eating candy. The corn's milky starch also helps thicken the soup naturally, creating a more luxurious texture than you'd get with frozen.

To remove kernels from the cob efficiently, stand each cob upright in a large bowl and use a sharp knife to slice downward, close to the core. The bowl catches the kernels and prevents them from scattering. Don't discard the cobs—you can simmer them in the milk and cream for extra corn flavor before straining.

Understanding Sambal Oelek

Sambal oelek is an Indonesian chili paste that's become a kitchen staple for good reason. Unlike other hot sauces that contain vinegar, sugar, or other flavorings, sambal oelek is simply crushed fresh red chilies with salt—pure, clean heat.

This makes it perfect for recipes where you want to add spice without changing the flavor profile. The heat level is moderate; start with 1 teaspoon if you're heat-sensitive, or use the full 2 teaspoons if you like things spicy. You can always add more at the table.

The Perfect Texture: Half-Blended

The secret to this soup's appeal is in the texture. By blending only half the soup, you get the best of both worlds: a creamy, smooth base punctuated by whole corn kernels that burst with sweetness. It's more interesting than a fully pureed soup, with textural contrast that keeps each spoonful exciting.

For the smoothest result when blending, let the soup cool for about 10 minutes first. Hot liquids can pressure blenders and cause dangerous splatter. If using a traditional blender, blend in batches and hold the lid down with a towel.

Homemade Tortilla Chips

Store-bought chips work fine in a pinch, but homemade are worth the minimal extra effort. They're crispier, fresher, and you can control the seasoning. Plus, there's something deeply satisfying about the crackling sound as they fry.

The key to perfect chips is oil temperature. Use a thermometer if you have one—180°C (350°F) is ideal. Too cool and the chips absorb oil and turn greasy; too hot and they brown before crisping through. Work in small batches to maintain consistent temperature.

Searing Prawns Perfectly

Prawns cook incredibly fast and are unforgiving when overdone. Here's how to nail them every time:

• Pat them dry: Surface moisture prevents browning
• Hot pan: The oil should shimmer before adding prawns
• Don't crowd: Work in batches if needed; crowding steams instead of sears
• One minute per side: They're done when pink and opaque but still springy
• Remove immediately: Residual heat continues cooking them

Sear the prawns right before serving so they stay warm. They don't reheat well, so time this step last.

Variations to Try

Lighter version: Replace the cream with coconut milk for a dairy-free option with subtle tropical notes that complement the corn beautifully.

Grilled corn: Char the corn on a grill or under the broiler before cutting off the kernels. This adds smoky depth and caramelized sweetness.

Vegetarian: Skip the prawns and top with avocado slices, a drizzle of lime crema, and extra coriander.

Mexican street corn style: Add a squeeze of lime, a sprinkle of cotija cheese, and a dusting of chili powder to each bowl.