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."
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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
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