Spain is known for having some great regional dishes, and this Spanish Corn & Potato Soup is no exception. This classic dish hails from the Canary Islands, where it´s known as Caldo de Millo. It´s packed with flavors, easy to make and done in about 40 minutes.
I must confess, I have made and tried many soups, not only from Spain, but from many different countries around the world. This may be the best-tasting soup ever. It seriously has so many great flavors, it will blow you away.
What really flavors this beautiful soup, besides the corn and the potatoes, is the combination of fresh herbs & spices. We are talking Saffron, Smoked Spanish Paprika, cumin, fresh parsley and fresh cilantro. A serious power-house of flavors.
TIPS & TRICKS to Make this Recipe: The corn on the cobs that I used where pre-boiled. Unlike the Canary Islands, in the part of Spain where I live, it´s impossible to find raw corn on the cob. However, you can use raw corn, just cook it in the exact same way as I cooked my corn.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Watch the Video Below on How to Make this Spanish Corn & Potato Soup
Spanish Corn & Potato Soup | Caldo de Millo Recipe
- 2 tbsp extra virgin olive oil 30 ml
- 1/2 onion
- 3 cloves garlic
- 1/2 red bell pepper
- 2 medium sized potatoes
- 2 corn on the cob
- 1 large tomato
- 1/2 tsp sweet smoked Spanish paprika 1.30 grams
- 1/2 tsp cumin powder 1.25 grams
- 5 cups vegetable broth 1200 ml
- 1/4 tsp saffron threads .17 grams
- 2 tbsp freshly chopped parsley 7.60 grams
- 1/4 ounce fresh cilantro 5 grams
- 2 eggs
- sea salt & black pepper
Finely dice 1/2 onion, finely mince 3 cloves garlic, roughly dice 1/2 red bell pepper, cut 2 medium sized potatoes into small 1/2 inch (1.25 cm) pieces, remove the kernels from 2 corn on the cobs and finely grate 1 large tomato
Heat a stock pot with a medium-high heat and add in 2 tablespoons (30 ml) extra virgin olive oil, after 1 minute add in the diced onion & diced bell pepper, mix with the olive oil, after 3 minutes and the onion is translucent, add in the minced garlic and continue to mix, 30 seconds later add in the grated tomato and simmer
After 1 to 2 minutes and the grated tomato has thickend up, add in the pieces of potato, the corn kernels, 1/2 teaspoon (1.30 grams) sweet smoked paprika, 1/2 teaspoon (1.25 grams) cumin powder and season with sea salt & black pepper, gently mix together until well combined, then add in 5 cups (1200 ml) vegetable broth, 1/4 teaspoon (.17 grams) saffron threads, 2 tablespoons (7.60 grams) freshly chopped parsley and a 1/4 ounce (5 grams) fresh cilantro, give it a mix and bring to a boil, then place a lid on the pan and lower the fire to a low-medium heat
About 20 to 25 minutes later remove the lid from the pan, the potatoes should be perfectly cooked, just pierce them with a toothpick, if it easily goes in, they are done, for the final step crack in 2 eggs into the stock pot, place the lid back on the pan and go for another 3 minutes, then remove the pan from the heat, transfer the soup into shallow bowls, top off with the poached eggs and sprinkle with freshly chopped parsley, enjoy!
Get the Saffron Threads I used to make this recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.