Get the Recipe: Mexican Corn Soup
An easy and delicious Mexican corn soup topped with feta, sour cream, chili powder and cilantro. Can be made with fresh or frozen corn.
Ingredients
Soup:
- 4 cups fresh sweet corn kernels, or thawed frozen corn
- 3 Tablespoon olive oil
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1 small potato, cut into 1-inch cubes
- 4 cups chicken broth, or vegetable broth
- 3 sprigs fresh marjoram , or 1/2 tsp. dried marjoram or substitute 1/4 tsp dried oregano leaves
- Salt and Freshly ground black pepper
- 1 pinch cayenne
Topping:
- 1/2 cup corn kernels, fresh or thawed frozen corn
- 1/2 cup crumbled feta cheese
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
- Zest from 1/2 lime
- 1/2 teaspoon chipotle chili powder, or regular chili powder
For serving:
- Lime wedges, for drizzling
Instructions
- Place a large soup pot on the stove-top over medium-high heat. Add the olive oil. When it's hot, add in the onion and cook, stirring, until translucent. Reduce the heat to medium and add the celery and a pinch of salt and stir to combine. Cover the pot and cook until the vegetables start to soften, stirring occasionally to prevent them from browning, about 3-4 minutes. Add the potatoes, marjoram, sat, black pepper and cayenne and stir. Add the chicken staock and bring to a boil over medium-high heat. Cover the pot and lower the heat to medium low. Simmer until the vegetables are tender, about 20 to 30 minutes. Add most of the corn kernels, reserving about 1 cup. Simmer the soup for another 10 minutes.
- Puree the soup in the pot with an immersion blender or in small batches in a blender (be careful to fill the blender no more than one-third full and hold a towel over the lid while you turn it on). Put the pureed soup back in the pot. Taste for seasoning and add more salt or pepper if necessary (be sure to season well to bring out flavours). Add the reserved corn kernels. Turn the heat off under the pot after adding corn/corn milk and let stand 5 minutes, so the hot soup cooks it slightly. *If soup is too thick, add some water to thin and heat.
- Meanwhile, heat a skillet with a little bit of oil over medium high heat. Cook the 1/2 cup corn kernels, stirring regularly, until lightly browned. Set aside.
- To serve, spoon soup into bowl. Top with browned corn kernels from your skillet. Top with some crumbled feta cheese and a dollop of sour cream. Sprinkle with a bit of chipotle chili powder and chopped cilantro. Garnish with lime zest.
Notes
Tips!
If your soup ends up too thick, simply thin it with a little water as needed.
If you are an avocado lover (or you just happen to have one that is finally ripe and needs using ;), a little chopped avocado would be a nice addition to this soup.
Be sure to read the notes above this recipe card for more tips on making this recipe as well as substitution suggestions.
Serving: 1 serving, Calories: 577 kcal, Carbohydrates: 36 g, Protein: 29 g, Fat: 37 g, Saturated Fat: 11 g, Cholesterol: 108 mg, Sodium: 660 mg, Potassium: 573 mg, Fiber: 4 g, Sugar: 8 g, Vitamin A: 625 IU, Vitamin C: 6.9 mg, Calcium: 141 mg, Iron: 2.4 mg
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