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    You are in: Home / Mexican / Mexican Corn Soup Recipe
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    Mexican Corn Soup

    Mexican Corn Soup. Photo by carmenskitchen

    1/2 Photos of Mexican Corn Soup

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    cookiedog's Note:

    This is perfect for a cold day! The cheese and sour cream make this soup delicious and if you want to make it extra special add some avocado! Recipe courtesy Ingrid Hoffmann.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      Add tomato-corn puree to saucepan with remaining 2 cups of broth and cayenne pepper if desired. 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.
    4. 4
      If using parsley or cilantro mix that in along with the cream, and heat through.
    5. 5
      To serve, garnish with crumbled bacon, remaining parsley or cilantro, crumbled cheese, tortilla chips or strips and avocado.

    Ratings & Reviews:

    • on February 14, 2010


      I made a few changes and this was still very good--used half and half rather than cream and had no fresh tomatoes so used 2 tablespoons of tomato paste.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 09, 2009


      I am a total soup person. I want soup ALL of the time, regardless of the weather. I thought this was REALLY good. It was simple to make and could easily pass off as something that took you a lot of time and labor to prepare. My BF loved it, my 9 yr. old son said is was heaven in a bowl, lol! I used frozen corn as I didn't want to waste what I had on hand but next time I will use fresh since this is what I would prefer. I omitted the bacon and instead sauteed the garlic and onion with some southwest chicken chunks from Tyson. Otherwise made exactly as written with parsley, queso fresco and avocado chunks...THANKS!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2009


      This was good. I used two cans of corn, which were just at 3 cups. I only used 2 cups of chicken broth, but I think this was enough. I also added two cubed potatoes.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Mexican Corn Soup

    Serving Size: 1 (309 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 341.7
    Calories from Fat 214
    Total Fat 23.8 g
    Saturated Fat 10.8 g
    Cholesterol 56.1 mg
    Sodium 980.5 mg
    Total Carbohydrate 23.3 g
    Dietary Fiber 3.4 g
    Sugars 5.8 g
    Protein 11.7 g

    The following items or measurements are not included:

    queso fresco

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