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Cooking + Entertaining

Corn soup: the recipe for a simple and nutritious starter

Corn soup: the recipe for a simple and nutritious starter

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Ingredients

Extra virgin olive oil

The Soup Corn it’s a first Simple and very tasty vegetarian typical of Mexican cuisine. Similar to corn chowder, the typical American corn-based soup, stands out for the few simple ingredients used and the ease of execution. To do this, in fact, it will be enough to cook the corn in a large quantity of lightly salted boiling water with the potatoes diced, the chopped onion and a drizzle of extra virgin olive oil, then blend everything with an immersion blender.

You will thus obtain a dish with an intense yellow color and a dense and velvety consistency, to be flavored as desired with a sprinkling of strong paprika and fresh cilantro, and serve with fragrant tacos. Once ready, you can enjoy the soup piping hot on cold days, for any lunch oh cena of the family, or you can serve it at room temperature in spring or summer: it will always be very good.

For this recipe, we used pre-cooked corn on the cobready to shell, but if you can’t find them in specialty stores or supermarkets, you can safely use canned corn.

If you like, instead of tacos, you can opt for tortillas, nachos or simple toasted slices of homemade bread. Or you can enrich the dish with cubes of speck or crispy bacon, a few spoonfuls of Greek yogurt or, alternatively, with pork, fish fillets, seafood and chicken nuggets (in the style of corn chowder).

Find out how to make corn soup by following the step by step procedure and tips. If you liked this recipe, also try the corn and leek cream or the corn fritters.

How to make corn chowder

Shell the pre-cooked cobs using a sharp knife 1; then peel the potatoes and cut them into pieces.

Pour a drizzle of oil in a large saucepan and add the onion 2coarsely cut with a knife.

Mix the potatoes 3.

Cook over high heat for a few seconds, stirring well with a wooden spoon. 4.

Add shelled corn 5.

Cover with hot water 6salt and cook the soup over low heat for about 40 minutes, taking care to add more liquid if necessary.

Once cooked, puree the soup with an immersion blender seven.

At the end you should get a smooth and velvety consistency 8.

Divide the soup into individual plates, season with a pinch of spicy paprika and a few coriander leaves, top with 1 teaspoon of pre-cooked corn and 1 taco split in half 9and serve.

storage

Corn chowder will keep in the refrigerator, in an airtight container, for 2 days massive.

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