MEXICAN CORN SOUP

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 4 ears fresh or 3 cups frozen, thawed corn kernels
  • 2 medium tomatoes, roughly chopped
  • 2 cups chicken broth
  • 1/2 teaspoon dried oregano
  • 4 slices thick cut bacon
  • 1/2 onion, chopped (about 1 cup)
  • 2 cloves garlic, finely chopped
  • Coarse salt and freshly ground black pepper
  • 1/2 cup heavy cream, optional
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1/2 cup queso fresco, fresh farmer's cheese, feta cheese, or sour cream, optional
  • Tortilla chips or fried tortilla strips, optional

Directions

  • 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.
  • 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.
  • 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.
  • 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.

Notes

I just love the food network!! This recipe is from

Simply Delicioso with Ingrid Hoffmann

Categories: Mexican  Vegetable 
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