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Ingredients
Mexican cream of corn soup.
- 2 tablespoons vegetable oil
- 1 large brown onion, chopped
- 2 ½ teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chilli powder (optional)
- 900 g (2 lb/6 cups) frozen corn kernels
- 1 litre (35 fl oz/4 cups) good-quality salt-reduced chicken stock
- 300 g (10½ oz) sour cream
- 125 g (4½ oz/½ cup) mild Mexican salsa, or to taste
- coriander (cilantro) sprigs, to serve
- 100 g (3½ oz) corn chips, to serve
Method
1. Heat the vegetable oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the cumin, oregano and chilli, if using. Cook, stirring, for another minute, or until aromatic.
2. Add the corn and reduce the heat to medium-low. Cover the pan and cook for 10 minutes, stirring occasionally, or until the corn is just tender.
3. Add the stock, bring to a simmer then cook over low heat for 10 minutes or until the corn is very tender. Season to taste with salt and freshly ground black pepper.
4. Cool slightly then transfer the soup in batches to a food processor or blender and process until roughly puréed. Return to the saucepan, whisk in half the sour cream and reheat without simmering. Serve immediately, topped with the remaining sour cream, the salsa and coriander. Pass the corn chips separately for adding to the soup as desired.
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