Photo: Mexican Corn Soup

TOTAL TIME: 50 min
Prep: 15 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

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)
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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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4

Newest Ratings and Reviews

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  • on January 21, 2013

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    The soup was good, but I did add a bit more oregano than the recipe called for. I also added some cumin and cayenne pepper because it tasted a little bland at first. Nonetheless, the soup was a big hit with at a family get-together! I would make it again, but I might add even more spices next time.

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  • on March 19, 2012

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    I made the soup as listed except added cilantro instead of parsley...it was great. My family enjoyed it and came back for seconds.

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  • on March 10, 2012

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    You need to really doctor this soup to get any flavor. It was quite bland til I added extra ingredients. First, the soup is watery, so I needed to add extra cheese and cream to make it thicker. To counteract the blandness, I added two chipotle peppers (chopped and a couple of teaspoons of adobo sauce. You could also add some salsa. I wouldn't recommend adding the additional corn til the end. I added it when called for in the recipe and it had all cooked down by the time the soup was finished. If you want whole pieces of crunchy corn in the soup, add the corn at the end. When serving, I put a little cheese (4 Cheese Mexican in a bowl, and pour the soup over. I make this quite a lot now but with my revisions.

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