Mexican Corn Soup

Corn doesn’t always have to be a summer veggie, am I right? For those of us that LOVE corn year round, I’ve got a Mexican Corn Soup for winter that is really good, healthy and filling!DSC_0526It was really easy–basically broil all the veggies you want (I used a sweet potato and a small red potato), carrots, onion…all the good basics for a soup. Here it is! (Recipe adapted from this one).

Winter Mexican Corn Soup 

Serves 4-6. Ingredients:

  • 1 small sweet potato, peeled and cut into 1″ cubes
  • 1 small potato, peeled and cut into 1″ cubes
  • 1 garlic head, halved horizontally
  • 1 onion, chopped
  • 1 carrot, thick dice
  • 3 tbsp. olive oil
  • 2 cups corn, about 4 cobs
  • pinch of turmeric
  • 1/2 tsp. ancho chile powder
  • coarse salt & pepper
  • 6 cups chicken stock
  • 1 cup water
  • 1 cup milk (or cream), warmed
  • 1 lime, juiced
  • 2 green onions, thinly sliced
  • small handful of cilantro, torn
  1. Preheat broiler. Place sweet potato, potato, onion, garlic, carrot on a parchment-lined baking tray. Drizzle with 2 tbsp. of olive oil and give it a quick toss, making sure to spread out the mixture across the sheet. Broil 5 minutes, toss and broil for a further 5 minutes. Remove from oven and when garlic is cool, squeeze the garlic out. Discard the skin.
  2. Heat the remaining oil in a large pot over medium heat. When oil is hot toss in the corn, sweet potato, potato, onion, garlic, turmeric, and ancho powder and stir. Allow the flavors to mix for a few minutes, stirring frequently, and then add in the stock and water. Bring the mixture to a boil then reduce and simmer for 30 minutes. Season the soup and remove it from the heat. Add in the milk (or cream) and lime juice and whisk to incorporate.
  3. Ladle into bowls and top with the green onions and cilantro leaves.

DSC_0530_2

DSC_0525Hint: Add Cholula to everything. It is my favorite hot sauce and I just bought a mega-huge bottle from World Market. They also have super cute mini bottles of Cholula that we gave to some friends as a little stocking-stuffer for the holidays–great for the desk at work. Since it’s been really chilly in SC this week, this has been a great thing to bring along for lunches, and I love soup leftovers–they usually get better the next day and this one is no exception. Hearty and healthy, love it!

Check out other soups I’ve made or plan to make on my Pinterest Soup Board, and follow me while you’re there 🙂

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4 thoughts on “Mexican Corn Soup

  1. Twinsea! I add Cholula to everything, too! Jess and I also like green Tabasco as well. Don’t forget about Tapatio. Good substitute for when you can’t find CHOLULA.

  2. Bean,
    We made this last night! It is so yummy and actually a lot lighter than I first th0ught it would be…it is a good spring soup! We only had 4 cups chicken broth, and used regular ol’ red chili powder that we had in our spice cabinet, and added a half fresh jalapeno. We had cheese toast to go with it. Super yummy; thanks for posting!

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