Mexican Corn Soup
This Mexican Corn Soup is packed full of fresh ingredients and a blend of delicious spices. Dairy-free, low in calories, and ready in 30 minutes, it's a satisfying soup the whole family will love!
Recipe --
Spicy Corn Chowder | Easy Corn Chowder Recipe
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Full Recipe:
- a drizzle of olive oil
- 2 to 3 cloves of garlic
- 1/2 inch piece of ginger
- 1/2 and onion
- 2 bell peppers
- 1 jalapeno
- pinch of mustard powder
- pinch of chili powder
- pinch of paprika
- a teaspoon of pepper
- pinch of chili flakes
- garlic salt to taste
- 1/4 cup flour
- 4 cups of vegetable stock
- 2 peeled and diced potatoes
- 1 cup of corn kernels
- 1 carrot
- 1 cup heavy cream
- a teaspoon of hot sauce
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Comfort Corn Chowder
Comfort Corn Chowder has it all—sweet corn, satisfying potatoes and mouth watering bacon—all in one easy to make soup!
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✅Ingredients
• 1/4 cup butter
• 3 tablespoons flour
• 1 small white onion diced
• 3 cups chicken broth
• 2 cups yukon gold or red potatoes peeled and cubed
• 4 cups frozen corn
• 2 tablespoons sugar
• 2 teaspoons salt
• 1/4 teaspoon white pepper
• 1 1/2 cups heavy cream
• 1 1/2 cups milk
• 1/2 pound bacon cooked and crumbled (optional)
✅Instructions
00:02:18 - Quick recap Comfort Corn Chowder recipe
1️⃣ 00:00:16 - Melt the butter in a large saucepan over medium high heat. The entire soup will be made in this pot so make sure it is big enough.
2️⃣ 00:00:21 - Add in the onions and saute for about 5 to 7 minutes.
3️⃣ 00:00:30 - Stir in the flour until a paste forms and cook 1 to 2 minutes. Some of the onions will mix into the paste and that is fine. You just don't want any visible, stray white flour.
4️⃣ 00:00:41 - Whisk in the chicken stock until smooth and bring to a boil. Add in the potatoes, corn, sugar, salt and pepper. Cover and simmer until the potatoes are tender, about 15-20 minutes (cooking time will depend on how large you cut your potatoes).
5️⃣ 00:01:32 - When the potatoes are tender, add in the milk and cream and stir to combine. Bring to a boil and simmer for another 5 minutes. Taste and season with additional salt and white pepper as desired. Serve hot topped with crumbled bacon (optional).
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Mexican Corn Soup Recipe | Corn Soup | How to make Soup | Soup Recipe | Cookd
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Mexican Corn Soup is a creamy #SoupRecipe from the Mexican Cuisine. This #MexicanCornSoup is made with sweet corn kernels, jalapeno, cream and freshly made salsa. You can now make this rich #CornSoup with Cookd’s simple recipe. Do try this recipe and share your feedback with us.
Mexican Corn Soup Recipe:
Sweet Corn Kernels - 1 Cup
Oil - 2 tbsp
Garlic - 2 tbsp
Onion - ¼ Cup
Jalapeno (chopped) - 1 tsp
Cumin Powder - ½ tsp
Red Chilli Powder - ¼ tsp
Salt - 1 ¼ tsp
Vegetable Stock / Water - 2 ½ Cups
Cream - 3 tbsp
Toppings:
Jalapeño (Slices) - 2 tbsp
Sweet Corn Kernels - ¼ Cup
Oil - 1 tsp
Paprika powder (optional) - ¼ tsp
Salsa / Pico de Gallo:
Onion (chopped) - ¼ Cup
Tomato (chopped) - ¼ Cup
Coriander Leaves (chopped) - 2 tbsp
Lemon Juice - 1 tsp
Cumin Powder - A Pinch
Salt - A Pinch
Cooking Instructions:
1. In a pan, heat oil and add the chopped garlic, onion and jalapeno. Saute until the onion turns translucent.
2. Add the cumin powder, red chilli powder, salt and the sweet corn kernels. Saute for 1 minute.
3. Add 1 cup of vegetable stock and simmer, covered, for 5 minutes.
4. Blend into a smooth puree. Add the puree back into the pan and add 1 ½ Cups of vegetable stock to the corn puree. Bring to a boil.
5. Add the cream and turn off the heat.
6. For the topping, we are going to make a fresh Salsa, also known as Pico de Gallo. In a small bowl, combine the chopped onion, chopped tomato, coriander, lemon juice, cumin powder and salt. Set this aside.
7. Heat a pan, add some oil and saute the corn kernels for 2 minutes, or until cooked.
8. Top the soup with some of the sauteed corn and some Pico de Gallo (fresh salsa).
9. Arrange some jalapeño slices on top, and sprinkle a pinch of paprika on top. Mexican Corn Soup is ready to serve!
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Panera Summer Corn Chowder - Copycat Recipe
Our Panera vegetarian summer corn chowder copycat recipe packs a lot of fresh flavor in every bite. Fresh sweet summer corn, red potatoes, poblano pepper, and a unique blend of spices makes this chowder taste better than the original. Gluten free and vegan friendly.
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Mexican Corn Chowder
Mexican Corn Chowder with Chicken
This Mexican corn chowder with chicken is the perfect meal for any time of year! The soup is hearty and filling, but still light enough to enjoy in the summer. It's great for a winter dinner party or a cozy meal on a cold day. The best part is that it's easy to make, so it's perfect for a busy weeknight.
Get the Printable Recipe here:
Ingredients:
Corn Chowder
2 Pounds Chicken Breast, cut into small pieces
3 Tablespoons Butter
1 Small Onion
2 Teaspoons Garlic, minced
1 Cup Water
2 Teaspoons Chicken Bullion Granules
1 Teaspoon Cumin
2 Cups Half & Half
2 Cups Pepper Jack Cheese, shredded
2 Cans Cream Style Corn (14.5 ounces each)
1 Can Corn (14.5 ounces)
1 Can Green Chilies (4 ounces)
1 Teaspoon Hot Sauces
1 Tomato, diced
Toppings
Cilantro
Sour Cream
Jalapeños
Tortilla Strips
Shredded Cheese
Tomatoes
Green Onions
Queso Fresco
How to Make Mexican Corn Chowder
[1] Begin by melting the butter in a large soup pot. Add the diced chicken and diced onion to the pot with the butter. Stir occasionally until the chicken is cooked through. Add the minced garlic and cook for one minute more.
[2] Pour in the water, chicken bouillon, and cumin. Bring the soup to a boil. Once it is boiling, reduce the heat and cover. Let the soup simmer for 5 minutes.
[3] Add the half and half, shredded pepper jack cheese, cream style corn, corn, green chilies and hot sauce. Stir together until it has heated through and the cheese is melted
[4] Mix in the chopped tomatoes and serve with your desired toppings.