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Fiesta Corn Soup
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Rating : 0
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Main Ingredient
Corn
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Category: Soups
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Cuisine: Mexican
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Prep Time: 30 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
The above is the original recipe. I add the garlic after onion is cook for a quick sauté to avoid having it burn. Also, I nearly triple the chili and increased number of garlic cloves as I found the soup to be a bit bland. I wait and use the cheese as a garnish to avoid having to clean sticky melted cheese from the pot. I’m lazy that way! Rather than using the blender, I removed two cups of soup and set aside then used the immersion blender to cream soup left in pot. Then add back the two cups for texture.
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Posted By: GLLF
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Posted On: May 22, 2025
Number of Servings:
Ingredients:
- 2 tablespoons - butter
- 1 - garlic clove minced
- 1 - onion (medium) chopped
- 3 tablespoons - flour
- 4 cups - vegetable broth
- 1/4 teaspoons - chili powder
- 1 pounds - loose pack frozen corn
- 6 ounces - sharp Cheddar cheese (1 1/2 c. packed) grated
- 4 ounces - canned chopped green chilies drained
- 1/8 teaspoons - black pepper
- - fresh chives for garnish chopped
Directions:
Melt butter in a 4 to 5 quart saucepan or pot over medium high heat. Add garlic and onion; cook, stirring, for 5 to 6 minutes or until onion is tender but not browned. Add the flour and cook, stirring, until well blended and smooth.
Slowly stir in the chicken broth and then the chili powder until well blended. Stir in the corn.
Bring mixture to a boil over high heat. Lower the heat and cover the pan. Simmer the mixture, stirring occasionally, for 10 minutes.
Scoop about 2 cups of the corn and a little liquid from the pan; transfer to a blender. Blend until completely pureed. Return to saucepan over medium heat. Add the cheese, chilies, and tomato. Heat, stirring frequently to prevent sticking, for 7 to 10 minutes or until hot. Stir in the white pepper and to taste.
Garnish with chives, if desired, and serve piping hot.
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