Mexican Corn Fiesta Soup 🌽🎉
Ala Mexicana Corn Soup Recipe
Description:
Add a little Mexicana flair to your meal with this hearty corn soup recipe. A wonderful way to utilize fresh corn on the cob, this delightful dish originated from the pages of Gourmet Magazine. Perfect for cozy nights in or as a starter for a vibrant Mexican-themed dinner party, this soup brings together the wholesome flavors of vegetables and aromatic spices in a comforting bowl.
Key Information:
- Cook Time: 45 minutes
- Prep Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6
- Yield: 6 cups
- Calories per Serving: 307.2
- Rating: ⭐⭐⭐⭐⭐ (5 out of 5 stars)
- Review Count: 3
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Garlic cloves |
| 3 tbsp | Olive oil |
| 1 | Onion |
| 2 tsp | Ground cumin |
| 2 tsp | Coriander powder |
| 1 1/2 | Carrot |
| – | Celery |
| 1/2 cup | Canned chicken broth |
| 1/2 cup | Corn kernels |
| 3 1/2 | Red bell pepper |
| 8 cups | Fresh coriander |
| 1 cup | Fresh parsley leaves |
| 2-3 | Jalapeno peppers |
| – | Cayenne pepper |
| – | Corn tortilla strips |
Instructions:
-
In a kettle, heat the olive oil over moderate heat. Add the minced garlic and cook, stirring, for about 1 minute until fragrant.
-
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Add the chopped onion and jalapeno peppers to the kettle. Continue cooking, stirring occasionally, until the onion softens.
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Sprinkle in the ground cumin, coriander powder, salt, and black pepper to taste. Stir well and cook for an additional 2 minutes to release the flavors.
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Introduce the diced carrot and celery to the kettle. Cook the mixture over moderate heat, stirring occasionally, for about 5 minutes.
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Pour in the canned chicken broth, add the corn cobs, and pour in 2 1/2 cups of water. Allow the mixture to simmer for approximately 15 minutes.
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After 15 minutes, add all but 1 cup of the reserved corn kernels to the soup. Continue simmering for an additional 12 to 15 minutes, or until the kernels are tender. Remove and discard the corn cobs.
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Using a blender, puree the soup in batches until smooth, blending each batch for at least 1 minute on high speed. For an even smoother consistency, strain the mixture through a fine sieve set over a bowl, pressing hard on the solids.
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Let the soup cool to room temperature.
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In a small saucepan, bring water to a boil and cook the remaining 1 cup of reserved corn kernels for 2 to 4 minutes, or until tender. Drain and refresh them under cold water.
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Stir the cooked corn kernels into the soup along with the roasted bell pepper, minced coriander, cayenne pepper, and additional salt and black pepper to taste.
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Serve the soup at room temperature and garnish with fried tortilla strips for an added crunch.
