This delicate Creamy Corn Soup is impressible, easy to make, and the perfect soul-warming soup. No wonder corn is the base of our gastronomy in Mexico; we use it to make sweet and savory meals, as well as desserts and drinks.
Course Soups
Cuisine Mexican
Keyword corn soup mexican, creamed sweetcorn, Creamy corn soup, recipe with cream of corn, Sweet Corn Creamy Soup
1pepper Poblano pepperroasted, cleaned, deveined, and finely chopped
½cupQueso Frescocut into cubes
Salt and pepper to taste
4tablespoonMexican Cream or Heavy cream for garnishoptional
Instructions
Pull off the cornhusks from the fresh sweet corn and remove them. Cut the kernels using a sharp knife; carefully remove only the grains from the corn cobs.
Melt butter in a large saucepan over medium-low heat. Add onion and garlic.
Cook, stirring to avoid sticking to the bottom, until the onion and garlic are softened but not browned, about 5 minutes.
Increase heat to medium-high; add the corn and the 2 cups of chicken broth, and bring to a simmer.
Reduce heat to medium-low and gently simmer for 15 minutes or until corn is tender. Once you cook the corn, remove about ½ cup of kernels with a slotted spoon and reserve for garnishing.
While the soup simmers, mix the tablespoons of all-purpose flour with the 2 cups of milk. Mix well to avoid any lumps.
Check for the consistency of your Corn Cream Soup.
Place the milk and flour mixture into the blender and add the cooked corn kernels with the broth.
Process the soup until smooth. Return pureed soup to the pot and simmer over medium heat until it’s hot, and the soup thickens about five more minutes. Stir soup to avoid sticking to the pan. It should have a thick consistency. Season with salt and pepper to taste.
Garnish your Creamy Corn Soup with Queso Fresco or Panela Cheese
Serve creamy corn soup in bowls and garnish with Poblano peppers, the reserved corn kernels, and cheese cubes.
You can also add a drizzle of Mexican cream or heavy cream. And if you can find Squash Blossoms, use them for garnish.