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.