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In Mexico, corn is a food staple that goes back millennia. The fact it can grow practically anywhere - especially the poorer soil in southern regions - led some to believe it a "gift from the gods." Every part of the plant is used, from husks for tamales to stalks as animal feed. Even the silk has medicinal uses.
This soup, like many other corn dishes, is simple and flavorful!
Of course, fresh is always better and when corn is in season, you can't beat the taste. The secret in adding richer flavor involves scraping the cob to remove extra pulp and juices. Frozen will do as will canned as the mushier kernels contribute to a smoother soup. A portion of the kernels is pureed to add thickness, then it's topped off with cream in the final heating process. A perfect side dish with any meal and a nice lunch serving when you have chips and celery sticks to add.
This is a very basic recipe that's known in parts of the U.S. as corn chowder. You can add sauteed red bell peppers, jalapenos, tomatillos and a host of other ingredients that will build on the flavors. But in its simplest form, it's sure to pair with any type of main course you have planned.
4 side servings
2 ears corn or 1¾ cups kernels
½ medium onion, diced
1 roma tomato, chopped
2¾ cups chicken broth
½ teaspoon oregano
1 clove garlic, smashed
salt and pepper to taste
¾ cup half-and-half
thin slices red bell pepper for garnish (optional)
1. Scrape ears and use a spoon to remove as much pulp as possible. Puree 1 cup of the corn in a food processor. Reserve the remainder to add directly in soup pot.
2. Saute onion and garlic in a large saucepan or soup pot with two tablespoons oil.
3. Add chopped tomatoes and stir continuously. Do not let them brown.
4. Stir in broth, oregano, garlic, salt and pepper.
5. Add pureed corn and reserved kernels.
6. Bring to a boil and then lower heat; simmer for about 40 minutes.
7. Add half-and half (or heavy cream) and let it heat thoroughly on low.
Serve chips and celery sticks on the side or pair with your favorite beef, pork or poultry entree. This soup re-heats nicely and can also be made ahead. If you make it a day ahead, wait until it has warmed and add the half-and-half.
For the broth, canned will also do. In this recipe, I used broth from turkey stock that had been frozen from our Thanksgiving carcass. This is a wonderful way to control salt, if desired.
Other recipes by Cindy:
Grilled Shrimp Tex-Mex Tapas
Chiles Rellenos de Elote
Taquitos with a Twist
Muffin Tin Tacos
Arroz Rojo with Portobellos
Steak and Chorizo Burrito
Tex-Mex Breakfast Migas
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