Mexican Corn Soup

Name: Mexican Corn Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 slices thick cut bacon; 473 milliliters chicken broth; 6 servings Coarse salt and freshly ground black pepper; 4 ears fresh or 3 cups frozen, thawed corn kernels; 3 Tbsps chopped fresh flat-leaf parsley; 2 cloves garlic, finely chopped; 118 milliliters heavy cream, optional; 1 teaspoons dried oregano; 118 milliliters queso fresco, fresh farmers cheese, feta cheese, or sour cream, optional; 2 mediums tomatoes, roughly chopped; 6 servings Tortilla chips or fried tortilla strips, optional

You can never have too many soup recipes, so give Mexican Corn Soup a try. This gluten free recipe serves 6. One serving contains 247 calories, 6g of protein, and 18g of fat. It will be a hit at your Autumn event. Head to the store and pick up oregano, 2 onion, flat-leaf parsley, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes. This recipe is typical of Mexican cuisine.

Instructions

Watch how to make this recipe.

If using fresh corn, scrape kernels from cobs using small sharp knife or spoon.

Ingredients you will need

Fresh Corn

Equipment you will use

Knife

Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside.

Ingredients you will need

Corn Kernels

Tomato

Oregano

Broth

Equipment you will use

Blender

In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes.

Ingredients you will need

Bacon

Equipment you will use

Sauce Pan

Remove bacon to a paper towel lined plate to drain. Set aside.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent.

Ingredients you will need

Bacon Drippings

Onion

Equipment you will use

Sauce Pan

Add garlic and stir for another minute.

Ingredients you will need

Garlic

Add tomato-corn puree to saucepan with remaining 2 cups of broth. 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.

Ingredients you will need

Salt And Pepper

Corn

Tomato

Broth

Equipment you will use

Sauce Pan

Mix in half of the parsley and cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips.

Ingredients you will need

Cheese Crumbles

Real Bacon Pieces

Tortilla Chips

Parsley

Cream

Equipment

Ingredients

Servings:

4slices

thick cut bacon 473milliliters

chicken broth 6servings

Coarse salt and freshly ground black pepper 4

ears fresh or 3 cups frozen, thawed corn kernels 3Tbsps

chopped fresh flat-leaf parsley 2cloves

garlic, finely chopped 118milliliters

heavy cream, optional 1teaspoons

dried oregano 118milliliters

queso fresco, fresh farmer's cheese, feta cheese, or sour cream, optional 2mediums

tomatoes, roughly chopped 6servings

Tortilla chips or fried tortilla strips, optional

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Tudor Wines Balo Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 68 dollars.