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Nutrition Facts
Serving Size 1 (532g) Recipe makes 4 servings The following items or measurements are not included below: queso fresco
Calories 341
Calories from Fat 214		(62%)
Amount Per Serving		%DV
	Total Fat 23.8g	36%
	Saturated Fat 10.8g	54%
	Monounsaturated Fat 8.7g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 56mg		18%
Sodium 980mg		40%
Potassium 692mg		19%
Total Carbohydrate 23.4g		7%
	Dietary Fiber 3.5g	13%
	Sugars 5.8g
Protein 11.8g		23%
detailed view... how is this calculated?

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Mexican Corn Soup

Recipe #288581 | 50 min | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: cookiedog
Feb 25, 2008

This is perfect for a cold day! The cheese and sour cream make this soup delicious and if you want to make it extra special add some avocado! Recipe courtesy Ingrid Hoffmann.

SERVES 4 -6 (change servings and units)

Ingredients

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

Directions

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 and cayenne pepper if desired. 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
If using parsley or cilantro mix that in along with the cream, and heat through.
5
To serve, garnish with crumbled bacon, remaining parsley or cilantro, crumbled cheese, tortilla chips or strips and avocado.

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Featured Reviews for This Recipe

From: jane49423

On Mar 24, 2009

This was good. I used two cans of corn, which were just at 3 cups. I only used 2 cups of chicken broth, but I think this was enough. I also added two cubed potatoes.

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From: Cooks, Shoots & Leafs

On Feb 7, 2009

Delicious! I made this for guests along with Mexican layer dip and bean burritos, and it was a huge hit, even with the kids! I'll use more bacon next time, and I doubled the garlic content, but aside from that, it's perfect. Thanks for posting!

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From: carmenskitchen

On Apr 9, 2009

I am a total soup person. I want soup ALL of the time, regardless of the weather. I thought this was REALLY good. It was simple to make and could easily pass off as something that took you a lot of time and labor to prepare. My BF loved it, my 9 yr. old son said is was heaven in a bowl, lol! I used frozen corn as I didn't want to waste what I had on hand but next time I will use fresh since this is what I would prefer. I omitted the bacon and instead sauteed the garlic and onion with some southwest chicken chunks from Tyson. Otherwise made exactly as written with parsley, queso fresco and avocado chunks...THANKS!

1 person found this review helpful

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From: Junkintrunk

On Apr 23, 2008

made this and was very nervous about how it would go over. from the picture, it looked like something i would love, but thought my husband would put his nose up at. i tasted it midway through and thought that it wasn't very good, but when all was said and done, YUMMY! We served it with a dollop of sour cream, crumbled bacon, and crumbled nacho chips. It was extremely similar to tortilla soup without the chicken. Even my picky 16 yr old son ate it right up. Great recipe. i used frozen corn and it was fine.

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