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Mexican Street Corn Soup
15 mins
30 mins
6
Steps
- First you’ll sauté the pepper, onion, celery, and garlic in the butter, then stir in the flour to coat.
- Add the broth, seasonings, and potatoes and bring to a boil, then cover and simmer until tender.
- Stir in the corn and cook to warm through.
- Off the heat, stir in the remaining ingredients. That’s it!
- In a heavy 5-quart pot, melt the butter over medium-high heat. Add the poblano, onion, celery, and garlic and cook, stirring occasionally, until softened but not browned, about five minutes.
- Add flour and stir until vegetables are evenl coated.
- Add broth, potatoes, chili powder, salt, and pepper.
- Raise heat to high and bring to a boil. Reduce heat to maintain a simmer, cover, and cook until potatoes are tender, about 20 minutes.
- Add corn and simmer until warmed through.
- Off the heat, stir in half and half, cotija, lime juice, scallions, and cilantro.
- Variations: You can add a pound of cooked, shredded chicken (even rotisserie to keep it simple) or a couple of cans of black beans for a little extra protein. To make it spicier, add a couple of minced jalapeños in the first step.
- This recipe makes a big batch that keeps well in the fridge for up to a week, and the flavors will develop as it sits — so feel free to make it in advance. Consider adding the lime juice and cilantro just before serving to amp up the freshness factor, though it’s not really necessary.
- Keeps, tightly sealed in a nice cold fridge, for up to a week. Reheat without boiling in the microwave or on the stovetop.
Notes
- Poblano peppers have a great combination of flavor and very mild heat. If I’m using a ton of them in a recipe that really features them, I’ll char them and remove the skins. Here, you don’t have to do that. Just seed and dice them as you would bell peppers.
- White onion is a little bit sweeter and mellower than yellow. It’s okay to substitute yellow if that’s what you’ve got.
- A little bit of all-purpose flour thickens the broth just enough. To make this recipe gluten-free, you can substitute a 1:1 GF flour blend.
- I tend to make this recipe with chicken broth, but to make it vegetarian, simply use a good vegetable broth. Imagine No Chicken lower sodium is my favorite vegetable broth by far.
- Chili powder refers to the American-style spice blend, not pure ground chili.
Originally published at umamigirl.com. Reproduced for personal collection.
