Mexican Corn Soup

A community recipe by samd

Not tested or verified by Nigella.com

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Introduction

Creamy corn soup with some mild heat. Originally stolen from Elizabeth Lambert Ortiz with some tweaking by myself. She serves this with a dollop of cream cheese and omits the cilantro and extra corn.

Ingredients

Serves: 4

Metric Cups

½ onion
2 tins sweetcorn (450g each)
1 clove garlic
4 cups chicken broth
cilantro
sour cream
2 serrano chile

½ onion
2 tins sweetcorn (450g each)
1 clove garlic
1 litre chicken stock
fresh coriander
sour cream
2 serrano chilli

Method

Mexican Corn Soup is a community recipe submitted by samd and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Process onion, garlic and one tin of corn in the food processor until smooth.

SautÃ© in olive oil for about 5 minutes Add chicken broth and simmer for 20 minutes.

Allow to cool slightly and add second tin of corn and finely chopped Serrano chillies.

Stir in 2 or 3 tbsp of sour cream (or Mexican cream if you can find it).

Chop the cilantro and scatter over the individual servings.

Process onion, garlic and one tin of corn in the food processor until smooth.

SautÃ© in olive oil for about 5 minutes Add chicken stock and simmer for 20 minutes.

Allow to cool slightly and add second tin of corn and finely chopped Serrano chillies.

Stir in 2 or 3 tbsp of sour cream (or Mexican cream if you can find it).

Chop the fresh coriander and scatter over the individual servings.