Mexican Corn Soup

Name: Mexican Corn Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 3 tbsp Unsalted Butter (3 tablespoons butter); ½ cup Yellow Onion (½ cup chopped onion (white or yellow)); 1 cup Poblano Pepper (1 medium poblano pepper (seeded, stemmed, and finely chopped; approx. ½ cup)); 3 cloves Garlic (3 cloves garlic minced); 1 tbsp Chili Powder (1 tablespoon chili powder); 0 pieces Cayenne Pepper (cayenne (to taste, optional)) — optional; 4 cup Low-Sodium Chicken Broth (4 cups low-sodium chicken broth); 1 cup Yellow Potato (1 large yellow potato (peeled and diced; approximately 9-10 ounces whole or 1 ½ cups diced)); 6 cup Corn Kernels (6 cups corn kernels divided (2 bags frozen, or use fresh or canned)); 1 cup Heavy Cream (1 cup heavy cream (at room temperature)); 1 tbsp Sweetener (1 tablespoon sweetner of choice (like sugar, maple, honey or swerve, plus ½-1 tablespoon more to taste)); 1 tbsp Lime Juice (1-2 tablespoons fresh lime juice juice (from approximately 1 medium lime) — up to 2); ½ cup Crumbled Cotija Cheese (½ cup crumbled cotija); ¼ cup Cilantro (¼ cup cilantro + cilantro); ½ cup Mexican Crema (½ cup mexican crema); 1 tsp Table Salt (1 teaspoon salt (plus more to taste)); 0 pieces Tajín (Tajín); 0 pieces Lime (lime wedges)

Mexican Corn Soup - Main Course (American)

45 minAmerican

Servings6

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Vegetarian
Pescatarian
Egg Free

Ingredients

For 6 servings

Unsalted Butter3 tbsp · 3 tablespoons butter
Yellow Onion½ cup · ½ cup chopped onion (white or yellow)
Poblano Pepper1 cup · 1 medium poblano pepper (seeded, stemmed, and finely chopped; approx. ½ cup)
Garlic3 cloves · 3 cloves garlic minced
Chili Powder1 tbsp · 1 tablespoon chili powder
Cayenne Pepper0 pieces · cayenne (to taste, optional) · optional
Low-Sodium Chicken Broth4 cup · 4 cups low-sodium chicken broth
Yellow Potato1 cup · 1 large yellow potato (peeled and diced; approximately 9-10 ounces whole or 1 ½ cups diced)
Corn Kernels6 cup · 6 cups corn kernels divided (2 bags frozen, or use fresh or canned)
Heavy Cream1 cup · 1 cup heavy cream (at room temperature)
Sweetener1 tbsp · 1 tablespoon sweetner of choice (like sugar, maple, honey or swerve, plus ½-1 tablespoon more to taste)
Lime Juice1 tbsp · 1-2 tablespoons fresh lime juice juice (from approximately 1 medium lime) — up to 2
Crumbled Cotija Cheese½ cup · ½ cup crumbled cotija
Cilantro¼ cup · ¼ cup cilantro + cilantro
Mexican Crema½ cup · ½ cup mexican crema
Table Salt1 tsp · 1 teaspoon salt (plus more to taste)
Tajín0 pieces · Tajín
Lime0 pieces · lime wedges

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Steps

1Soften onion
2In a large pot over medium-high heat, melt the butter. Add the onion and poblano. Cook, stirring occasionally, until the onion softens, about 7-8 minutes.
3Add garlic
4Add the garlic, chile powder, and cayenne, and saute for about 1 minute, until fragrant.
5Cook potatoes
6Add the chicken broth, and potatoes. Bring to a boil, then lower the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
7Cook corn
8Stir in the corn, cream and sweetened. Cook for five minutes, until warmed through.
9Puree portion and return to the pot
10Transfer 1 ½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot of remaining soup.
11Add seasonings
12Add stir in the cotija cheese, cilantro, and lime juice and season to taste with salt and pepper, and more sweetener if needed.
13Garnish and serve
14Serve garnished with additional cilantro, cotija, Tajín and crema. Serve with lime wedges.