Corn is a very important ingredient in Mexican cuisine. Most of the Mexican dishes have corn in them, which make the Mexican dishes taste really awesome. The sweet and earthy flavor of the corn enhances the taste of any dish. But here in this recipe, you will be able to learn how to make a Mexican corn soup. This soup is very delicious and healthy as it is a wonderful amalgamation of the sweet corn, the spicy chili and the smooth flavors of the cheese.
Difficulty level: Easy
Servings per recipe: 4-6
Preparation time required: 15-20 minutes
Cooking time required: 20-25 minutes
1 sharp knife
1 stirring spoon
1 slotted spoon
3 cups of fresh or frozen corn kernels
½ cup of heavy cream
2 cups of low-sodium chicken stock
1 tablespoon of butter (unsalted)
½ teaspoon of dried oregano
1 medium onion, chopped
1/3rd teaspoon of chili powder
½ cup of grated cheddar cheese
2 medium sized tomatoes, chopped
4-5 slices of bacon
Freshly ground black pepper
2-3 large cloves of garlic
Flat leaf parsley, chopped
Tortilla chips, for serving
Salt, to taste
Method Of Cooking
1. If you are using frozen corn kernels then make sure that you thaw them for at least 30 minutes before using them. But if you are using fresh corn cobs for getting the corn kernels, then you can use this simple trick to take out the corn kernels from the cobs. For that, take a large bowl and hold the corn cob upright on the bowl. Then using a sharp knife, just cut out the corn kernels by running the knife vertically or lengthwise over the corn cob. In this way you will be able to cut out slivers of corn kernels. Continue cutting the slivers of corn kernels until all the corn kernels come out of their holes.
2. Once done, transfer half of the corn kernels to a blender and add the tomatoes, oregano, cloves of garlic, onion and the chicken broth. Blend the mixture for 1 minute or until you get a smooth puree. Once done, take a deep skillet and place it on the hob. Turn the knob to light up the flame and then add the butter to it. Melt the butter completely and then add the bacon strips to it. Cook the bacon strips until they are browned and turn crispy. Once done, spoon out the bacon strips with a slotted spoon and then keep them aside on a paper towel lined plate.
3. Then pour the corn and tomato puree in the skillet and sauté it in the bacon drippings for a few minutes. Now turn up the flame and set it on medium high. Bring the soup to a boil and then add the remaining corn kernels, chili powder and the heavy cream. Lower down the flame to medium low and simmer the soup for 20-25 minutes or until it thickens up.
Finally, season the soup with salt and black pepper and also add the shredded cheddar cheese. Simmer the soup for 1-2 minutes more before serving with the chopped fresh parsley, bacon bits and the tortilla chips.