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a white bowl filled with Mexican Street Corn Soup, garnished with lime wedges
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Mexican Street Corn Soup

This amazing Mexican Street Corn Soup is full of complex flavors and your favorite veggies for a creamy, spicy version of corn chowder!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course, Soup
Cuisine: Mexican
Servings: 8 servings

Equipment

Ingredients

  • 1/2 cup red onion finely diced
  • 1/2 cup white onion finely diced
  • 1 red bell pepper finely diced
  • 1 poblano pepper seeded and finely diced
  • 1 jalapeno pepper seeded and finely diced
  • 3 12-ounce packages frozen corn
  • 32 ounces chicken broth or vegetable broth to make it vegetarian
  • 1 8-ounce block cream cheese
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/3 cup heavy cream
  • 1 1/2 cup shredded cheese

Instructions

  • In a large pot or Dutch oven over medium heat, sauté the red onion, white onion, red bell pepper, poblano, and jalapeño for 3-4 minutes until softened.
  • Stir in the frozen corn, garlic powder, paprika, salt, pepper, and cumin. Cook for another 2 minutes to enhance the flavors.
  • Pour in the chicken broth, bring to a boil, then reduce heat and let it simmer for 15 minutes.
  • Stir in the cream cheese until fully melted and incorporated, then add the heavy cream and shredded cheese, stirring until smooth and creamy.
  • OPTIONAL: Blend for Creaminess. If you prefer a smoother texture, blend a portion of the soup using an immersion blender or transfer some to a blender and pulse until creamy, then return it to the pot.
  • Taste and adjust seasonings if needed. Serve hot, garnished with fresh cilantro, lime wedges, or extra cheese if desired. Enjoy!

Nutrition

Serving: 0.125 of recipe | Calories: 371kcal | Carbohydrates: 33.2g | Protein: 14g | Fat: 22.5g | Cholesterol: 62.2mg | Sodium: 582.9mg | Fiber: 4.8g | Sugar: 14.1g