Mexican Corn Soup

Mexican Corn Soup Recipe: A delicious soup made with corn, chicken broth, and Cheddar

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Mexican Corn Soup is a delicious and creamy soup that is perfect for a cozy night in. This soup is packed with flavor and is sure to warm you up on a cold day.

History

Mexican Corn Soup has its origins in traditional Mexican cuisine. Corn has been a staple in Mexican cooking for centuries, and this soup is a modern twist on a classic dish.

Ingredients

4 cups fresh corn kernels
0.5 cup chopped onion
2 tbsp butter
2 tbsp flour
2 cups chicken broth
2 cups milk or cream
1 cup grated cheddar cheese
1 (4 oz (113 g)) can chopped green chilies
0.5 cup crumpled crisp bacon
salt and pepper to taste
tortilla chips

How to prepare

Saute corn and onion in butter. Cook over medium heat until onion has softened.
Stir in flour.
Gradually add broth and milk, stirring until thickened.
Do not let it boil.
Stir in cheddar cheese and green chilies.
Cook over low heat until the cheese melts.
To serve, add 4 or 5 tortilla chips and sprinkle with bacon.

Variations

For a spicier version, add a diced jalapeño pepper to the soup.
For a vegetarian option, omit the bacon and use vegetable broth instead of chicken broth.

Cooking Tips & Tricks

Be sure to sauté the corn and onion in butter until the onion has softened. This will help to bring out the flavors of the vegetables.

- Gradually add the broth and milk while stirring to ensure that the soup thickens properly.

- Be careful not to let the soup boil, as this can cause the dairy to curdle.

- Stir in the cheddar cheese and green chilies over low heat to ensure that the cheese melts evenly.

Serving Suggestions

Serve the Mexican Corn Soup with a side of tortilla chips for added crunch.

Cooking Techniques

Be sure to stir the soup constantly while adding the broth and milk to prevent lumps from forming.

Ingredient Substitutions

You can use frozen corn kernels instead of fresh corn if fresh corn is not available.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Presentation Ideas

Garnish the soup with a dollop of sour cream and a sprinkle of chopped cilantro for a pop of color.

Pairing Recommendations

Serve the Mexican Corn Soup with a side of Mexican rice and a fresh green salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

25g per serving

Fats

18g per serving

Proteins

10g per serving

Vitamins and minerals

This soup is a good source of vitamin C, vitamin A, calcium, and iron.

Alergens

This recipe contains dairy (cheese and cream) and wheat (flour).

Summary

This soup is a rich and creamy dish that is high in calories and fats. It is best enjoyed in moderation as part of a balanced diet.

Summary

Mexican Corn Soup is a delicious and creamy dish that is perfect for a cozy night in. Packed with flavor and nutrients, this soup is sure to become a new favorite in your household. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl living in a small village in Mexico. My mother had invited a neighbor over for dinner, and she brought with her a pot of the most delicious smelling soup I had ever encountered. As soon as I took my first bite, I was hooked.

I begged my mother to ask our neighbor for the recipe, and she graciously shared it with us. From that moment on, Mexican Corn Soup became a staple in our household. Over the years, I have made some adjustments and added my own twist to the recipe, making it truly my own.

The key to this soup is the fresh, sweet corn that is abundant in Mexico. I remember going with my mother to the local market to pick out the best ears of corn we could find. We would come home and shuck the corn, extracting the kernels and saving the husks for making tamales later in the week.

In a large pot, we would sauté onions and garlic in a bit of oil until they were soft and fragrant. Then we would add the corn kernels, along with some chicken broth and a few sprigs of fresh cilantro. We would let the soup simmer for hours, allowing the flavors to meld together and the corn to become tender.

The final touch was a dollop of crema and a sprinkle of queso fresco on top. The creaminess of the crema balanced out the sweetness of the corn, while the queso fresco added a salty kick. I can still remember the first time I tasted that soup, how the flavors exploded in my mouth and warmed me from the inside out.

As I grew older and started my own family, Mexican Corn Soup became a favorite among my children. They would come home from school on a cold winter day, their cheeks flushed from the chill, and ask if we could have soup for dinner. I would smile and nod, knowing that a pot of steaming hot Mexican Corn Soup was already simmering on the stove.

I have shared this recipe with friends and neighbors over the years, always receiving rave reviews. Some have even asked me to teach them how to make it, and I have gladly obliged. There is something special about passing down a recipe from generation to generation, knowing that it will be enjoyed and cherished for years to come.

Now, as I sit in my kitchen, stirring a pot of Mexican Corn Soup on the stove, I am filled with a sense of contentment. This recipe has been a constant in my life, a source of comfort and joy. And as I take my first spoonful of soup, I am transported back to that day so many years ago when I first discovered the magic of Mexican Corn Soup. It is a memory I will always hold dear.