Photo: Mexican Corn Soup Recipe
Ingredients
- 4 ears fresh or 3 cups frozen, thawed corn kernels
- 2 medium tomatoes, roughly chopped
- 2 cups chicken broth
- 1/2 teaspoon dried oregano
- 4 slices thick cut bacon
- 1/2 onion, chopped (about 1 cup)
- 2 cloves garlic, finely chopped
- Coarse salt and freshly ground black pepper
- 1/2 cup heavy cream, optional
- 3 tablespoons chopped fresh flat-leaf parsley
- 1/2 cup queso fresco, fresh farmer's cheese, feta cheese, or sour cream, optional
- Tortilla chips or fried tortilla strips, optional
Directions
If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside.
In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.
Add tomato-corn puree to saucepan with remaining 2 cups of broth. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper.
Mix in half of the parsley and cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 40 reviews
By Chantal28
on July 04, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've made this soup about a dozen times now and I think I've finally perfected it! Here are some quick tips to make the soup a hit during lunch or dinnertime:
-Definitely fry the bacon in the same pan that you will saute your onions and garlic. It's ok to amp UP the garlic if you are a garlic-lover! Make sure your bacon is crispy so that you can break it up easily at the end.
-Throw in some chili flakes to add a bit more spice with your onions and garlic
-The key thing with this receipe is that you need to add alot more oregano than what it states in the receipe. Add about 2 more tablespoons of dried oregano.
-Very key to remove the extra froth off of the soup while it's boiling.
-At the end top with your crispy bacon and serve with tortilla chips
By Janellebrook
on June 30, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Regretting not using the cheese and bacon...could have added a lot more flavor. I did add 1 poblano pepper and 1 jalapeno pepper which made it medium spicy, but still lacked some major flavors.
By linda86g_12696489
Arlington
on January 05, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
A big hit on taco night.Made as a side dish and everyone loved the sweet and healthful flavors. When adding onions I sauteed with chopped jalepenos. I used sweet frozen corn which gave the dish its main flavor and complemented spicy savory dishes well. Highly recommend plating with bacon but can leave out fresh parsley on top if already mixed in. Didn't have Quezon fresco but that was no problem. As the flavors married together within 20minutes.
Read all 40 reviews