Savor the essence of comfort with our Velvety Mexican Corn Soup. This creamy, flavorful soup combines sweet corn, rich cream, and a blend of Mexican spices to create a dish that is both comforting and invigorating. Ideal for any season, this soup serves as a perfect starter or a light main course, offering a delightful culinary experience that soothes the soul and tantalizes the taste buds.
Preparation and Cooking Times
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Servings and Serving Size
- Servings: 6
- Serving Size: 1 bowl (approximately 250 milliliters or 8.5 ounces)
Nutritional Profile (per serving)
- Calories: 180 kcal
- Protein: 4g
- Carbohydrates: 20g
- Fat: 10g
- Sodium: 320mg
Ingredients
- 500 grams (17.6 ounces) fresh or frozen corn kernels
- 1 liter (33.8 ounces) vegetable broth
- 200 milliliters (6.8 ounces) heavy cream
- 100 grams (3.5 ounces) onion, chopped
- 2 cloves garlic, minced
- 5 grams (0.18 ounces) ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Method of Preparation
- In a pot, sauté onions and garlic until translucent.
- Add corn and cook for a few minutes.
- Pour in vegetable broth and bring to a boil.
- Simmer for 20 minutes.
- Blend the soup mixture until smooth.
- Return to the pot and stir in heavy cream. Heat through.
- Season with cumin, salt, and pepper.
- Serve hot, garnished with fresh cilantro.
Tips for Culinary Success
- For an extra kick, add a pinch of chili powder or cayenne pepper.
- If the soup is too thick, adjust consistency with more broth.
- Garnish with grated cheese or a dollop of sour cream for added richness.
Frequently Asked Questions (FAQs)
Can I use canned corn instead of fresh or frozen?
Yes, canned corn is a convenient alternative.
How can I make this soup vegan?
Substitute heavy cream with coconut milk or a vegan cream alternative.
Can this soup be frozen for later use?
Yes, it can be frozen in an airtight container for up to 3 months.