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.
-
-
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.
Enjoy your delicious Ala Mexicana Corn Soup, packed with the vibrant flavors of Mexico and perfect for any occasion! 🌽🍲
