6 servings; 10 min preparation; 30 min cooking time.
I haven’t made soup in a while so I decided to stick to my theme this week and prepare a Mexican corn soup. I combined aromas that are typical for the Mexican cuisine and it worked perfectly. The soup is light, but filling. All the seasonings complement the natural sweetness of the corn and do not overpower it. The lime juice at the end lift the taste to another level.
If you are a vegetarian, you can replace the chicken stock with vegetable one. For a vegan version just use a vegan cooking cream or a little bit of coconut milk. It will work perfectly. For little bite, add tortilla “croutons”. If you don’t like spicy food, just leave the cayenne pepper out.
- 600 g corn, canned or fresh
- 1 big sweet onion, chopped
- 1 big or 2 small potatoes, chopped
- 1 medium tomato, chopped
- 1 l chicken stock, hot
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground nutmeg (optional)
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1/2 lime, juice
- 50 ml cooking cream
- 10 g fresh cilantro, chopped
- 1 tbsp mild olive oil
Chop the onion, potato and tomato in small pieces. Heat oil in a soup pan over medium heat. Sauté the onion until transparent. Add the potato and 3/4 of the corn and fry for 2 more minutes. Add the dry seasonings (garlic powder, oregano, ground cumin, coriander, nutmeg, cayenne and white pepper). Wait until you add salt, the stock could be very salty.
When the spices are blended together, add the hot chicken or vegetable stock. Add the chopped tomato. Bring to the boil and turn the heat lower. Let the soup simmer for 15 to 20 min. Blend the soup using a hand-stick blender as you leave the soup simmering. Add the cooking cream, lime juice and the remaining corn and cook 5 more min. Add the salt at the very end. Adjust the seasoning if needed.
Tortilla “croutons“: Preheat the oven to 200 degrees C/390 degrees F. Cut thin ribbons or pieces of the tortilla and spread it over a baking tray. Drizzle a little bit of olive oil on top and bake for 5-7 min or until golden. Serve the soup with the tortilla croutons and fresh chopped cilantro. Enjoy!