Mexican Corn Soup
This Mexican corn soup is a great way to showcase a good sweet corn.
Servings 4
Calories 509kcal
Equipment
Ingredients
- 3 cups corn kernels frozen, thawed (or two cans, drained), divided
- 2 medium tomatoes chopped
- 4 cups chicken broth divided
- ½ teaspoon dried oregano
- ½ pound smoked sausage chopped
- 1 tablespoon vegetable oil
- ½ medium white onion chopped
- 2 cloves garlic minced
- kosher salt
- freshly ground black pepper
- ½ cup heavy cream
- 3 tablespoons fresh parsley chopped
- ½ cup queso fresco crumbled
- 1 cup Tortilla strips
Instructions
- Place 1/2 of the corn, both tomatoes, half of the chicken broth and oregano into a blender.
- Process until smooth.
- Heat oil in a large skillet over medium-high heat.
- Add sausage and cook until browned.
- Remove to a paper towel-lined plate.
- Add the onion and cook until it is starting to soften.
- Add the garlic and cook another minute.
- Add the corn/tomato puree and the remaining corn.
- Bring to a boil, reduce to a simmer, and continue simmering for about 20 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Add the sausage back to the pan and stir.
- Remove from heat and stir in the cream and half of the parsley.
- Serve garnished with cheese crumbles and tortilla strips.
Notes
Substitute pepper jack for a little kick.
Nutrition
Calories: 509kcal | Carbohydrates: 34g | Protein: 15g | Fat: 37g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1726mg | Potassium: 699mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1390IU | Vitamin C: 33mg | Calcium: 149mg | Iron: 2mg