Recipe by USA WEEKEND columnist Pam Anderson
"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread."
Watch video tips and tricks
1 1/2 pounds
frozen corn, thawed and drained
onion, cut into large dice
garlic cloves, thickly sliced
chicken broth, homemade or from a carton or can
fresh cilantro leaves
1 1/2 cups
half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: corn chips and chopped tomato
This soup has a great blend of flavors, although it only makes about 4 bowls. Next time I will use a two pound bag of corn and cut the half and half back to a cup. It doesn't need all that cream or the calories. Also, you must strain the soup. It makes a big difference in the texture.
Not terrible, but not great. It was impossible to strain through my colander, so I ended up with the kernels in the soup. The flavor was a tad bland for me, needed something more. I feel like I wasted alot of corn for nothing. Husband like it okay, and said at least it was something new to try.
Great flavored soup but I gave up on straining it because I think the holes were too small in my mesh strainer.
BEST MEXICAN CORN SOUP EVER!
I used Chipotle Chile ground for the spice and upped it to about 1 tsp (or maybe more- we like it hot here in Santa Fe.
I also upped the garlic.
I also changed the 1/2 & 1/2 to Soy 1/2 & 1/2 which tasted great with a lot less fat content.
I did not strain - it is fine with the little bit of roughage in the soup - gives it more body.
Very tasty and easy. I found the straining to work okay with my "spider"-type utensil (its got a grid of about 1/4") - don't use fine mesh strainer! Soup still had a tad bit of texture, but most of the skin from the kernels was removed. It definitely doesn't make 8 servings! I'd cut the recipe in half and didn't need to, because I only ended up with 2 small servings!
My 5 yo declared "I didn't know soup could be so good!". This is a keeper. Thanks Chef.
Easy, cheap, healthy!!!!! AWESOME. I also added carrots and potatoes! Thank you for the submission.
This was a very good soup. I loved the combination of the creamy corn with cumin! I made 4x the soup. I used cans - and 1/2 the cans were regular corn and 1/2 were creamed corn. Next time I will only use creamed corn, and then after I puree the whole thing, I will add one can of regular corn - just so that some whole kernels will stay intact and make it look nice. I did not use half and half. After I pureed the soup with my hand blender, I did not strain it - too much work. I am sure it would have a very nice texture that way though - but I didn't have time to do that. At first I did not like the corn skins that made the soup very course and not smooth, but then I got used ti it - I really like this soup now!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Corn With Cumin Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 190
** Calories from Fat: 98
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
A rich, creamy potato with bacon soup you make in the slow cooker.
This creamy soup is made with fresh tomatoes, cream, and butter.
An easy corn salad with roasted red peppers and a creamy dressing.