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!
Servings: 8 servings
Equipment
- 1 Dutch oven
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