How to Make a Creamy Mexican Corn Soup
If you're looking to add a delicious and comforting dish to your menu, creamy Mexican corn soup is a fantastic choice. This flavorful recipe combines the sweetness of corn with spices and creamy goodness, perfect for any time of year.
Ingredients
To make a creamy Mexican corn soup, you will need the following ingredients:
- 4 cups of fresh or frozen corn
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 medium potato, peeled and diced
- 4 cups of vegetable or chicken broth
- 1 cup of heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Follow these simple steps to make your creamy Mexican corn soup:
Step 1: Sauté the Aromatics
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it's translucent, about 5 minutes. Next, stir in the minced garlic and sauté for an additional minute, until fragrant.
Step 2: Add Potatoes and Spices
Add the diced potato, ground cumin, and chili powder to the pot. Stir well to combine the spices with the vegetables, allowing them to toast slightly for about 1-2 minutes.
Step 3: Add Corn and Broth
Next, stir in the corn and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
Step 4: Blend the Soup
Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer batches of soup to a blender, blending until smooth before returning to the pot.
Step 5: Add Cream and Seasoning
Stir in the heavy cream and season with salt and pepper to taste. Let the soup simmer for another 5 minutes to heat through, allowing the flavors to meld beautifully.
Serving Suggestions
Serve your creamy Mexican corn soup hot, garnished with fresh cilantro and a squeeze of lime juice for an extra zing. This soup pairs wonderfully with crusty bread or tortilla chips for a full meal experience.
Tips for the Perfect Soup
- For added depth of flavor, consider roasting the corn before adding it to the soup.
- Adjust the spices according to your heat preference; adding a jalapeño or cayenne pepper can spice things up!
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
Enjoy your homemade creamy Mexican corn soup, a dish that is not only comforting but also bursting with flavor!