We are officially counting down to Cinco de Mayo! So if you didn't already know, I am kind of obsessed with Mexican food. I use Cinco de Mayo every year as an excuse to chow down on all kinds of delicious food, we are talking everything from fish tacos to quesadillas to burrito bowls. But, this year we are heating things up with a delicious creamy Mexican corn soup!
This creamy Mexican corn soup takes classic Mexican flavours and combines them to create a soup that is dense, bright and full of flavour. The corn gives the soup it's rich, comforting consistency while chives, leek and chilli powder add tons of flavour.
I used canned corn in this recipe, since we won't be seeing any fresh corn in the markets until summer. The good thing is that you can use either fresh, frozen or canned corn for this recipe. You will just need to adjust the cooking time slightly.
- Fresh - Remove the outer leaves off the corn on the cobs and cut the kernels off the stalk with a knife. Increase the cook time on the soup by 15 minutes.
- Frozen - Increase cook time by 5 minutes.
- Canned - The perfect option for those of you who want your meal ready as soon as possible!
To make this super-comforting cream even more satisfying, top it up with fresh chives, cream and bacon bits and serve with some extra crispy bread. You could also top it up with fresh parsley, crumbled crackers and some more cheese. Or, if you are up for some more heat, add a few slices of fresh chilli or jalapeño peppers.
On a cold day (or any day really), this filling and hearty soup hits the spot! From pot to bowl in under an hour, how can anyone say no?
This hearty and filling creamy Mexican corn soup with crispy bacon bits and chives is the perfect recipe to satisfy my Cinco de Mayo craving. It’s dense, bright, and full of flavour!
- 1/2 lb. bacon, diced
- 1 leek (only the white part), peeled and roughly chopped
- 1 medium carrot, peeled and roughly chopped
- 1 medium parsley root, peeled and roughly chopped
- 1 and 1/2 (11 oz.) cans corn
- 1 teaspoon chilli powder
- 2 cups chicken stock
- 3/4 cup half and half cream + 4 tablespoons for topping
- freshly ground black pepper
- sea salt
- 1 cup grated cheese (any kind you like)
- 4 tablespoons chives, diced
- Fry bacon over a medium high heat until crisp. Remove with a slotted spoon and drain on paper towels. Reserve the fat from the frying pan.
- Heat a large saucepan and add the reserved fat. Throw in the leek and carrot and fry gently for 2-3 minutes. Add the chopped parsley root and fry for another 3 minutes, stirring occasionally. Add the corn, chilli powder and chicken stock. Reduce the heat, cover, and simmer for 30-35 minutes.
- Remove soup from heat and add cream. Using a hand blender or a food processor, pulse the soup until smooth and creamy. Season to taste with salt and pepper. Stir in grated cheese until melted and combined.
- Transfer soup 4 serving bowls, decorate with a swirl of cream, bacon bits and fresh chives.
If using fresh or frozen corn, use 2 and 1/2 cups of kernels.
- Category: Soup
- Cuisine: Mexican