Mexican Corn Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

fresh corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn is often more convenient and just as sweet.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers provide flavor without the heat.

In a large pot over medium-high heat, melt the butter.

Add the onion and celery and season with salt and pepper. Saute, stirring occasionally, until the onion softens, about 7-8 minutes.

Deglaze pan with a splash of water if it starts to stick or browns.

Stir in roasted poblanos, garlic, chili powder and oregano. Cook for about a minute, until garlic is fragrant and spices bloom.

Add the chicken stock and potatoes. Bring to a boil, then lower the heat to a simmer, and cook until potatoes are tender, about 15 minutes.

Stir in the corn and evaporated milk and heat through, about five minutes.

Using a stick blender, pulse to pulverize about 1/3 of the soup to make it extra creamy, but leave some texture!

Stir in cotija cheese, cilantro, and lime juice and taste for seasoning, adding in more lime or salt as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens