Creamy Corn With Cumin Soup Recipe

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Most Helpful Positive Review

Jan 29, 2005

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.

—VYAPTI

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Most Helpful Critical Review

Jun 23, 2010

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.

—Lins

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17 Ratings

May 03, 2006

Great flavored soup but I gave up on straining it because I think the holes were too small in my mesh strainer.

—CYNTHIAMONK

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Feb 09, 2008

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.

—Len Goodman

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Oct 03, 2011

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!

—sizial

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Aug 03, 2009

My 5 yo declared "I didn't know soup could be so good!". This is a keeper. Thanks Chef.

—LUCYFAN83

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Jan 30, 2009

Easy, cheap, healthy!!!!! AWESOME. I also added carrots and potatoes! Thank you for the submission.

—Allison Lee

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Sep 02, 2010

Good soup. I cut back on the fat by replacing the half and half with 2% milk, added a couple of spoonfuls of non-fat plain Greek yogurt for creaminess as well as protein, and some diced potatoes for texture. The soup came out smooth, delicious and velvety. For those having trouble straining it, you have to puree it for awhile, at least 2 minutes, to get the right consistency.

—foodlover

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Nutrition

Calories
190 kcal
9%

Carbohydrates
22.5 g
7%

Cholesterol
21 mg
7%

Fat
10.8 g
17%

Fiber
2.5 g
10%

Protein
4.4 g
9%

Sodium
83 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

% Daily Value *
** Total Fat 10.8g 17 %
** Saturated Fat 4.7g 24 %
** Cholesterol 21mg 7 %
** Sodium 83mg 3 %
** Potassium 291mg 8 %
** Total Carbohydrates 22.5g 7 %
** Dietary Fiber 2.5g 10 %
** Protein 4.4g 9 %
** Sugars 3.9g
** Vitamin A 10 %
** Vitamin C 14 %
** Calcium 8 %
** Iron 9 %
** Thiamin 10 %
** Niacin 17 %
** Vitamin B6 14 %
** Magnesium 9 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.