How to make corn soup step by step

 

Corn Soup 
Mexican cuisine is famous for its use of corn in many recipes, including corn soup, which has a creamy texture and sweet taste. This soup can be prepared with many different recipes, and it can also be prepared from fresh or frozen corn. In this article we will present you two different and tasty methods for easy and simple corn soup. 

Mexican Corn Soup Ingredients :
Three cups of frozen corn. 2 medium-sized chopped tomatoes. Four cups of chicken stock. Half a teaspoon of dried wild thyme. A cup of finely chopped onions. A sprinkle of coarse salt, ground black pepper. 2 tablespoons vegetable oil. Half a cup of heavy cream (optional). Three tablespoons of finely chopped parsley. Half a cup of feta cheese, or sour cream (optional).

Place half the amount of corn in the electric mixer, add the tomatoes, 2 cups of broth and thyme, and grind the ingredients until they are free of lumps. Put the oil in a saucepan, add the onion and stir in the oil until the onion becomes transparent, then add the garlic and leave for an additional minute. Add the tomato and corn mixture to the pot, add the broth and corn, and cook the corn over medium heat for 20 minutes. Season the salt, black pepper, half the parsley, cheese or cream and serve with tortilla chips.

Sweet Corn Soup Ingredients :
A large can of corn, or one cup. Half a teaspoon of ground black pepper. A tablespoon of finely chopped green onions. A tablespoon of vegetable oil, or butter. 2 cups of water, or 2 cups of chicken broth. Half a tablespoon of starch. Teaspoon of salt, or as desired. Celery or scallions cut into very thin rings for garnish.

If roasted corn is not available, use one cup of boiled corn. Mix the corn in the electric mixer with a small amount of water, until you get a smooth paste from the corn. Heat the oil over medium heat, stir in the celery for 2 minutes, then add the ground corn. Add broth, water, salt and black pepper, cook for 20 minutes, then add dissolved starch in 2 tablespoons of water. Continue cooking the soup until it thickens and becomes creamy. Serve with the green onion soup, and it can be served with garlic bread because it enhances its taste.