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.
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By linda86g_12696489
Arlington
on January 05, 2012
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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.
By kristal.matlock21
Kansas City, MO
on November 13, 2011
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Delicious and easy to make! I nixed the bacon but added more queso fresco and 1/2 cup more whole kernel corn. Needed a lot of help in the seasoning department and lacked the zing! of spice I look for in mexican-esque dishes. WIll probably add green chiles next time. WIll definitely try it again!
By jennakc
Danville, CA
on August 14, 2011
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I actually wasn't thrilled with the recipe - I had such high expectations since it was a 5-star recipe. But I'll only dock one star, because I used frozen corn and I might not have blended the puree enough. I also used nonfat greek yogurt in lieu of cream. However, I'm still in love with the soup I made after some modifications. Since it was a little bland at first taste, I actually added a whole block (about 4 ounces of low-fat feta cheese. This improved the taste dramatically. And my favorite addition is LIME! Mmm, a little bit of squeezed lime on top makes a world of a difference. I'll make it again with modifications. I think it should be able to freeze well too.
Read all 38 reviews