Creamy Mexican Street Corn Soup Recipe
A creamy and flavorful Mexican Street Corn Soup that captures the essence of traditional street corn with a rich broth, tender corn kernels, and a hint of chili powder for a subtle kick. This comforting soup is blended to a creamy texture while still retaining some corn pieces for added bite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Soup Ingredients
- 4 cups fresh or frozen corn kernels
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 tablespoon olive oil or butter
- Salt and black pepper to taste
Instructions
- Sauté Onion and Garlic: Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and minced garlic, cooking for about 5 minutes until the onion becomes translucent and fragrant.
- Add Corn and Broth: Stir in the corn kernels and chicken broth into the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes to let the flavors meld.
- Partial Blending: Using an immersion blender, blend the soup partially to break down some of the corn for a creamy texture while leaving some corn kernels whole for texture. If you don’t have an immersion blender, transfer half of the soup to a blender and pulse several times, then return it to the pot.
- Add Cream and Seasonings: Stir in the heavy cream and chili powder. Heat through on low for another 5 minutes. Season with salt and black pepper to taste.
- Serve: Ladle the soup into bowls and optionally garnish with extra chili powder, chopped cilantro, or crumbled cheese for additional flavor.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the chili powder amount depending on your spice preference.
- To add a smoky flavor, you can use roasted corn or add a pinch of smoked paprika.
- This soup pairs well with warm tortillas or crusty bread.
- Store leftovers in the refrigerator for up to 3 days.
Keywords: Mexican street corn soup, creamy corn soup, chili powder soup, blended corn soup, easy Mexican recipes
