Mexican Corn Soup

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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.

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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!

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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.

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5 stars for sure!! I was looking for something to use up the corn on the cob that I had picked up for .20 cents each and didn't feel like making a corn salad or a "traditional" corn chowder (I am not a big fan of diced potatoes- a staple in corn chowder. I used all "leftover" ingredients that I had on hand including tomatoes from my garden which needed to be cooked! For a little more heat I added a chipotle chile in adobo sauce during the first (blender stage and added cooked diced leftover carne asada at the end but other than that I pretty much followed the recipe. Thanks Ingrid for a fantastic twist on corn soup... it will be a staple in my household!

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This was really good! I used turkey bacon.

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I enjoyed preparing this soup dish mostly because it was simple and filled my kitchen with a wonderful aroma. There were 4 of us who ate the soup and we finished every drop. We enjoyed the soup outside on a cool Autumn afternoon and it was exactly what we needed to satisfy ourselves. I added a couple pinches of ground chili pepper and cumin because I prefer a little bit more of the heat and smokey flavor. A diced up sweet pepper is another way to help make this soup a little more hearty. Great soup overall.

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I made this today and while its delicious its appearance reminds me of something youd see on a Bourbon Street sidewalk at 2am. I think this soup would be a great main course meal with some cooked chicken added to it. I added some fresh chopped hot pepper (from my italian neighbors garden which gave it a nice kick ***IMPORTANT*** the ingredients are incorrect you need 4 cups of broth. If you read the instructions youll notice you need 2 cups for the puree and 2 cups to add to the soup. So basically the contents of one 32 oz carton of broth.

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this soup was amazing! I didnt use bacon, i just sauted the onions in veggie oil and i added a whole bag of frozen corn and added some cayenne for heat! deff making it again!

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The soup was good but I changed thinks a little. I did not use bacon (my family suffers from cholesterol problems and my husband is Puerto Rican so instead of making it a Mexican corn soup I made it a PR corn soup. I used sofrito and PR ham and pretty did everything else the same. Served it with shredded cheese. Its a keeper.

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everyone I have served it too, loves it