Related Posts Plugin for WordPress, Blogger...

« Seven soups every Saturday: potato soup recipes | Main | How (not) to make chicken stock »

September 13, 2010

Recipe for corn and seafood cioppino

Corn cioppino 

If you've been cooking along with us, you already have a quart of corn stock in your freezer. Enriched with saffron and jalapeño, tomato paste and simmered corn cobs, corn stock forms the aromatic base for this soup. Fennel is a typical ingredient in traditional Italian cioppino (pronounced chuh PEE noh), but here it tastes right at home with a bit of Nuevo Latino seasoning. If you substitute chicken stock, add a pinch of saffron threads when you add the smoked paprika and cayenne. The soup is light, yet filling, and the sweetness of the corn really shines through.

Corn and seafood cioppino

Serves 4.


2 tsp olive oil
1 small onion, diced
1 small fennel bulb, diced, fronds reserved
2 Tbsp minced jalapeño, plus a bit for garnish
1/2 tsp smoked paprika (pimentón dulce)
A pinch of cayenne pepper
2 cups corn stock (or substitute homemade chicken stock)
1 8-oz bottle clam juice
2 tsp tomato paste
1 tsp kosher salt, or more to taste
1 cup corn kernels (I use frozen organic corn)
1 lb shrimp (21-25 or 26-30 size), peeled and deveined
3/4 lb salmon, cut into large chunks
1 Tbsp fresh black pepper, or more to taste


In a Dutch oven or heavy stockpot on low heat, add the oil, then the onion, fennel and jalapeño. Cook, stirring occasionally, until the onions are translucent and soft but not beginning to brown, approximately 3 minutes. Stir in the smoked paprika and cayenne, and cook for 1 minute. Then, add the corn stock, clam juice, tomato paste and salt. Bring to the boil, then reduce heat to simmer and cover. Cook for 10 minutes.

Add the corn, shrimp and salmon, and cook, uncovered, for 2-3 minutes. Season with black pepper, and continue to cook until the shrimp are done, 1 minute more. Taste, and adjust seasoning with cayenne, salt and black pepper, if needed.

Garnish with reserved fennel fronds and minced jalapeño peppers.

Print recipe only.


Posted by: Cookin' Canuck | September 13, 2010 at 05:38 PM

Wonderful version of cioppino! I always find cioppino so satisfying and nourishing. The corn is a really nice addition and would add a subtle layer of sweetness.

Posted by: Meeta | September 15, 2010 at 02:45 AM

Lydia I am really loving the flavors in this. Especially the saffron! I think it's the perfect meal for this windy wet weather we have today!

Posted by: Alanna | September 15, 2010 at 10:15 AM

I've been looking at your corn stock for a couple of days now, this just might tip me over into the soup pot, especially since I have a few ears in the fridge. Lovely!

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Comments are moderated, and will not appear until the author has approved them.

Find a soup

My Photo

  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
Blog powered by TypePad
Member since 01/2006