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.
Chilli Corn Soup with Seared Prawns
Creamy, spiced corn soup topped with succulent prawns and crispy tortilla chips. Fresh corn at its absolute finest.
Nutrition per serving
Ingredients
For the tortilla chips:
For the soup:
For the prawns:
Instructions
- Make tortilla chips. Heat vegetable oil in a wok or deep pan to 180°C (350°F). Add tortilla wedges in batches of 6 and fry for about 1 minute until golden and crisp. Transfer to paper towels to drain. Season lightly with salt while still warm.
- Prepare corn. Stand each corncob upright in a large bowl. Use a sharp knife to slice downward close to the core to remove the kernels. You should have about 800g of kernels.
- Cook soup base. Combine corn kernels, cream, milk, garlic, and sambal oelek in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, for 20 minutes until corn is very tender. Remove from heat and cool for 10 minutes.
- Blend partially. Transfer half the corn mixture to a blender or food processor. Blend until completely smooth. Return to the pan and stir to combine. Season generously with salt and pepper. Keep warm over low heat.
- Sear prawns. Heat olive oil in a large frying pan over high heat until shimmering. Season prawns with salt. Add half the prawns in a single layer and cook for 1 minute until golden underneath. Flip and cook 1 minute more until pink and opaque. Transfer to a plate. Repeat with remaining prawns.
- Serve. Ladle soup into warm bowls. Top each serving with 3 seared prawns and fresh coriander leaves. Serve immediately with crispy tortilla chips on the side.
Recipe Notes
- Shortcut: Use store-bought tortilla chips to save time.
- Frozen corn: Use 800g frozen kernels—no need to defrost first.
- Make it lighter: Use coconut milk instead of cream for dairy-free.
- Extra flavor: Simmer the corn cobs in the milk/cream for 15 minutes, then strain before adding kernels.
Frequently Asked Questions
Can I use frozen corn instead of fresh?
Yes, frozen corn works in a pinch—use about 800g (4 cups) of frozen kernels. The soup will still be delicious, though fresh corn in season produces a noticeably sweeter, more vibrant result. If using frozen, there's no need to defrost first; just add directly to the cream and milk.
What is sambal oelek and can I substitute it?
Sambal oelek is an Indonesian chili paste made from crushed fresh red chilies, salt, and vinegar. It adds heat with clean chili flavor. If unavailable, substitute with sriracha (slightly sweeter), crushed red pepper flakes, or fresh minced red chilies. Start with half the amount and adjust to taste.
Why only blend half the soup?
Blending only half creates the perfect texture—creamy enough to be luxurious but with enough whole corn kernels for textural interest. Fully blended soup can feel monotonous, while leaving some kernels whole adds visual appeal and pleasant pops of sweetness in every bite.
Can I make the tortilla chips ahead of time?
Yes, the tortilla chips can be made up to 2 days ahead. Store in an airtight container at room temperature—don't refrigerate as this makes them chewy. If they lose crispness, re-crisp in a 180°C oven for 3-4 minutes. You can also use store-bought tortilla chips to save time.
How do I prevent prawns from overcooking?
Prawns cook very quickly—just 1 minute per side is usually enough. They're done when they turn pink and opaque but still feel slightly springy. Remove them from the pan immediately when done, as residual heat continues cooking them. Sear them right before serving so they stay warm and juicy.