MEXICAN SWEETCORN SOUP

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Description:

Soups are a staple lunch diet for us and winters are a great time to fill ourselves in with warm and hearty soups. I wanted to have a go at the soup which is different from the usual soups. This one is definitely going to help you with your 5 a day and combined with brilliant flavours and seasoning, it may even replace your usual lunch choice! Checkout the recipe below!!

Servings 4 portions

Ingredients

  • 1 tbsp oil
  • 6 cups fresh corn kernels (save few stripped cobs for simmering the soup) - use fresh corn as canned or frozen won’t give the same taste
  • 2 onions, chopped
  • 1/4 teaspoon ancho chili powder (can use red chilli powder as per taste, if ancho chili not available) 

  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper 

  • 3 large garlic cloves, chopped
  • 4 cups chicken or vegetable broth
  • 1/2 cup sour cream
  • 1/2 cup Parmesan
  • 1 tsp lemon juice
  • chopped cilantro for seasoning

Instructions

  • Heat oil in a large pot, add corn kernels, chopped onion, chili powder, salt and black pepper. Cook over medium heat for 8-10 mins., until onions are soft and corn is lightly charred in spots. Add garlic and cook for a few more mins. until it turns aromatic.

  • Set aside 1 cup of this corn mixture. Stir in broth and 5-6 stripped corn cobs into the pot. Simmer for 15-20 minutes and remove the corn cobs from the pot.

  • Stir in sour cream & cheese into the soup. Blend in a processor until desired consistency is achieved. 

  • Gently reheat the soup and stir in the reserved corn mixture, lemon juice & chopped cilantro. Garnish with some more cheese & serve hot.

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