20-Minutes Corn And Cioppino Recipe – A Delightful Seafood Fusion - Soup Chick (2024)

When I first tasted Corn and Cioppino Soup, it was a revelation. The blend of sweet corn and the rich, tomato-based seafood broth brought a surprising harmony of flavors to my palate.

Initially, I struggled to find a dish that would cater to both my love for seafood and my craving for something comforting.

This soup became the answer. I learned to prepare it myself, embracing the challenge of balancing the ingredients to achieve that perfect taste.

For anyone seeking a hearty meal that satisfies the soul and the stomach, this soup combines the best of both worlds. It’s not just a meal; it’s an experience that elevates the simple pleasure of dining to a delightful adventure.

What Is Corn And Cioppino Soup?

Corn and cioppino soup is a delicious and hearty seafood soup that combines the flavors of traditional cioppino with the addition of sweet corn. Cioppino is a seafood stew that originated in San Francisco, typically made with a variety of seafood such as fish, shrimp, clams, mussels, and crab, cooked in a tomato-based broth with wine and various herbs and spices.

The addition of sweet corn to this soup adds a delightful sweetness and texture that pairs wonderfully with the savory seafood flavors. It’s a comforting and flavorful dish that is perfect for showcasing the bounty of the sea.

Corn and Cioppino is a vibrant recipe, a fusion of Midwest and Italian-American cuisines. It’s a seafood stew loaded with fish, clams, shrimp, and mussels, all swimming in a rich tomato broth. The twist is the addition of fresh sweet corn.

It adds a delightful crunch and natural sweetness, perfectly balancing the robust sea flavors. This dish is prepared in a single pot, letting all the ingredients meld beautifully. It’s served with a side of crusty bread, perfect for sopping up the flavor-packed broth.

Can You Vary The Corn And Cioppino Soup With Other Ingredients?

Absolutely, Corn and Cioppino Soup is a versatile dish that welcomes creativity. Consider substituting corn with creamy potatoes or adding a touch of sweetness with carrots.

Seafood variations can bring new depth, with scallops or crab as luxurious alternatives to traditional fish. For a vegetarian twist, chickpeas or tofu can replace seafood, offering a hearty texture while maintaining the soup’s comforting essence.

Introducing kale or spinach adds a vibrant green hue and a nutritional boost. Spices like saffron or a dash of cayenne pepper can introduce an exotic warmth or a spicy kick, transforming the soup into a bespoke culinary journey tailored to your taste buds and dietary preferences.

Recipe Directions

• In a Dutch oven, start by sautéing onion, fennel, and jalapeño in oil over low heat. Continue cooking until the onions are soft and translucent, releasing their aromatic flavors.
• Once the onions are soft, add smoked paprika and cayenne to the pot. Stir and cook the spices for about a minute, allowing their flavors to bloom and infuse into the dish.
• Next, mix in corn stock, clam juice, tomato paste, and salt, creating a flavorful base for the soup. Increase the heat and bring the mixture to a boil.
• Once boiling, reduce the heat to a simmer and cover the pot. Let the soup simmer for approximately 10 minutes.
• After 10 minutes, add corn, shrimp, and salmon to the simmering soup. Leave the pot uncovered and cook for 2-3 minutes or until the shrimp are pink and cooked through.
• Season the soup with black pepper to add a touch of mild heat and depth of flavor.
• For a final touch, garnish the Thai Noodle Soup with fennel fronds and minced jalapeño.
• Your Thai Noodle Soup with Tofu is ready to be served and enjoyed.

Variations, Add-Ons, And Toppings

Variations

• Vegetarian Delight: Replace seafood with chickpeas and mushrooms for a hearty, earthy flavor.
• Spicy Twist: Add red pepper flakes or diced jalapeños for a spicy kick.
• Creamy Version: Stir in a splash of coconut milk or heavy cream for a richer, smoother texture.

Add-ons

• Fresh Herbs: Basil, thyme, or parsley add freshness and aroma.
• Zesty Lemon: A squeeze of lemon juice brings brightness and balances the flavors.
• Crunchy Croutons: Homemade garlic croutons offer a delightful crunch and garlic flavor.

Toppings

• Avocado Slices: Creamy avocado adds a luxurious texture and healthy fats.
• Parmesan Shavings: A sprinkle of Parmesan cheese lends a salty, umami touch.
• Chopped Scallions: For a sharp, oniony bite and a pop of color.

Can I Make Corn And Cioppino Soup In A Slow Cooker Or Instant Pot?

Yes, making Corn and Cioppino Soup in a slow cooker or Instant Pot is not only possible but also incredibly convenient. For the slow cooker, simply add all ingredients except the seafood and fresh herbs.

Cook on low for 6-8 hours, adding the seafood in the last 30 minutes to ensure it’s perfectly tender without overcooking. In the Instant Pot, use the sauté function to soften the onions and garlic, then add the remaining ingredients except for the seafood.

Cook on high pressure for 10 minutes, then quick-release, add the seafood, and use the sauté mode again for a few minutes until the seafood is cooked through. Both methods preserve the soup’s rich flavors while offering the convenience of set-and-forget cooking.

Can I Use Store Bought Broth Or Should I Make My Own?

Store-Bought Broth

• Utilizing store-bought broth in Corn and Cioppino Soup offers convenience and consistency. It’s a time-saver for busy days, ensuring your soup base is flavorful without the extra step of making broth from scratch. Choose a high-quality, low-sodium variety to control the overall saltiness of your dish.

Homemade Broth

• Crafting your own broth allows for customization and depth of flavor unmatched by store-bought options. Making broth from seafood shells, vegetables, and herbs infuses your Corn and Cioppino Soup with a rich, personalized taste profile. Although more time-consuming, the effort pays off in the soup’s enhanced flavor and nutritional value.

How To Serve?

• In a Large Bowl: Serve the soup hot in a large, deep bowl to accommodate the broth, seafood, and vegetables comfortably.
• With Crusty Bread: Offer slices of crusty, toasted bread on the side for dipping and soaking up the flavorful broth.
• Garnish: Top each serving with fresh herbs like chopped parsley or cilantro for a burst of color and flavor. A sprinkle of red pepper flakes can add a spicy kick.
• Lemon Wedges: Provide lemon wedges for squeezing over the soup, adding a refreshing zest that enhances the seafood flavors.
• Grated Parmesan: Offer grated Parmesan cheese on the side for guests to sprinkle on their soup, adding a savory depth.
• A Drizzle of Olive Oil: Finish each bowl with a drizzle of high-quality olive oil for a rich, velvety texture and a boost of flavor.

Perfect Side Dishes

• Garlic Bread: Crispy, buttery garlic bread makes the perfect companion for dipping and soaking up the soup’s savory broth.
• Green Salad: A simple green salad dressed with a light vinaigrette offers a refreshing contrast to the hearty soup.
• Roasted Vegetables: Seasonal vegetables like asparagus, zucchini, or bell peppers, roasted to perfection, provide a healthy and flavorful side.
• Polenta: Creamy polenta serves as a comforting base, complementing the soup’s rich flavors with its smooth texture.
• Quinoa Salad: A quinoa salad with lemon, herbs, and cherry tomatoes adds a nutritious and light side option.
• Sautéed Greens: Greens such as spinach, kale, or Swiss chard, lightly sautéed with garlic, enhance the meal with their earthy notes.
• Bruschetta: Tomato and basil bruschetta on toasted slices of baguette offers a delightful crunch and freshness.

Storage & Make Ahead

• Refrigerate: Cool the soup quickly and store it in an airtight container. It will last up to 3 days in the refrigerator, maintaining its flavor and freshness.
• Freeze: For longer storage, freeze the soup in airtight containers or freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Make Ahead: Prepare the base of the soup, including vegetables and broth, up to 2 days in advance. Add seafood when reheating to ensure it’s tender and not overcooked, preserving the soup’s optimal texture and flavor.
• Reheating: Warm over low heat, adding a little extra broth or water if needed to adjust consistency, ensuring it heats thoroughly without boiling to protect the seafood’s delicate texture.

What Can We Do With Leftovers?

• Seafood Tacos: Shred any leftover seafood from the soup and use it as a filling for tacos. Add fresh salsa, avocado, and a squeeze of lime for a new twist.
• Corn and Seafood Fritters: Mix the soup’s solid ingredients with a batter, then pan-fry until golden. Serve with a dipping sauce for a tasty snack.
• Pasta Sauce: Use the soup as a robust sauce over your favorite pasta. Add a bit of cream and Parmesan to enrich the flavor.
• Seafood Chowder: Blend leftovers to create a thicker base, then add milk or cream for a hearty chowder. Heat and serve with fresh bread.
• Rice Skillet: Mix the soup with cooked rice, peas, and carrots for a quick seafood paella. Sprinkle with herbs and serve as a complete meal.
• Stuffed Bell Peppers: Combine leftovers with cooked quinoa or rice, stuff into bell peppers, top with cheese, and bake until the peppers are tender.

20-Minutes Corn And Cioppino Recipe – A Delightful Seafood Fusion

5 from 12 votes

Recipe by Hanna BarnesCourse: Soup Recipes

Servings

4

See Also

This sticky, crispy sesame chicken recipe is better than any take out version you’ve had

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

300 – 400

kcal

The Corn and Cioppino Recipe is a delightful fusion of Italian-American and Midwestern culinary traditions.

Ingredients

• 2 Tbsp 2 Olive oil

• 1 1 Small onion, (Diced)

• 1 1 Small Fennel Bulb, (Diced, Fronds Reserved)

• 2 Tbsp 2 Minced Jalapeño, (Plus A Bit For garnish)

• 1/2 Tbsp 1/2 Smoked Paprika

• 1/16 Teaspoon 1/16 Cayenne Pepper

• 2 Cups 2 Corn Stock

• 8 Oz 8 Clam Juice

• 2 Tbsp 2 Tomato Paste

• 1 Tsp 1 Kosher salt (Or More To Taste)

• 1 Cup 1 Corn kernels

• 1 Ib 1 Shrimp (Peeled And Deveined)

• 3/4 lb 3/4 Salmon (Cut Into Large Chunks)

• 1 Tbsp 1 Fresh Black Pepper (or More To Taste)

Step-By-Step Directions

• Begin by placing a Dutch oven or heavy stock pot on low heat. Add 2 tsp of olive oil.
• Add 1 diced small onion, diced small fennel bulb, and 2 Tbsp of minced jalapeño to the pot.
• Sauté the vegetables, stirring occasionally, for about 3 minutes or until the onions become translucent and soft. Be careful not to brown the onions.
• Stir in 1/2 tsp of smoked paprika and a pinch of cayenne pepper, and let the mixture cook for an additional 1 minute.
• Pour 2 cups of corn stock, one 8-oz bottle of clam juice, 2 tsp of tomato paste, and 1 tsp of kosher salt.
• Bring the mixture to a boil. Once boiling, reduce the heat, cover the pot, and allow it to simmer for 10 minutes.
• After 10 minutes, add 1 cup of corn kernels, 1 lb of peeled and deveined shrimp, and 3/4 lb of large salmon chunks.
• Let these ingredients cook uncovered for about 2-3 minutes.
• Season the mixture with 1 Tbsp of fresh black pepper and continue cooking until the shrimp are done, which should take about 1 minute.
• After tasting the stew, adjust the seasoning with additional cayenne, salt, and black pepper if necessary.
• Garnish the stew with reserved fennel fronds and extra minced jalapeño peppers.
• Serve this Corn and Cioppino recipe hot, and enjoy this rich seafood stew brimming with flavors and textures!
• EQUIPMENT LIST
• Dutch Oven Or Heavy Stockpot
• Sharp Knife aAd Cutting Board
• Measuring Spoons And Cups
• Heat-Resistant Container
• Stirring Spoon
• Soup Bowls
• Ladle

Notes

• Seafood Selection: Use fresh seafood whenever possible for the best flavor. If using frozen seafood, ensure it’s fully thawed before adding to the stew.
• Corn: Fresh corn is great in this recipe when it’s in season, but frozen corn is a good substitute. Canned corn can also work if you want to make the dish outside of corn season.
• Heat Level: The recipe calls for jalapeño and cayenne for heat. Feel free to adjust the amount to your personal preference. You can reduce or even omit these ingredients if you’re sensitive to spicy foods.
• Wine Pairing: This dish pairs well with crisp white wine. Consider a Sauvignon Blanc or a dry Italian white like Pinot Grigio.
• Serving Suggestion: Don’t forget the crusty bread on the side. It’s perfect for sopping up the flavorful broth!
• Leftovers: This stew makes for great leftovers. Store it in the fridge for up to two days or freeze for longer storage.
• Prepping Ahead: You can prepare the vegetables and make the broth a day in advance to save time on the cooking day.

Nutrition Table