Mexican Corn Soup

chicken-corn-chowder-4-16-10 If it’s fall, it’s time for soup. And for me, any soup that contains corn is a good one.

The problem can come in when you want a naturally thickened soup. Pureeing the corn can lead to problems if the hulls aren’t pulverized. It leaves a chewy residue if not.

So pay close attention to the directions to avoid the problem.

And then sit back and enjoy the taste!

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

INSTRUCTIONS:

  1. 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.

2. 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.

3. 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.

4. 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.

SERVES: 4

NOTES: The important thing is to use a high speed blender like a Magic Bullet. You need a powerful motor to puree the corn husk of the kernel properly. Do not use an immersion blender, it is not strong enough, and frankly I’d be concerned that even a Cuisinart won’t be enough. If you don’t have a big motored blender, then I would consider skipping the puree step and leave the corn intact.You might also consider roasting/seeding and pureeing with the rest some chiles if you would prefer a more spicy soup.

SOURCE: Simply Delicioso with Ingrid Hoffmann

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