Winter Mexican Corn Soup
Recipe: #44070
January 17, 2025
Categories: Garlic, Sweet Potato/Yam, Mexican Frozen Vegetables, Spicy, more
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Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (530.1 g)
- Calories 490.5
- Total Fat - 27 g
- Saturated Fat - 6.5 g
- Cholesterol - 34.6 mg
- Sodium - 857.2 mg
- Total Carbohydrate - 51.8 g
- Dietary Fiber - 7.7 g
- Sugars - 6.8 g
- Protein - 13.5 g
- Calcium - 162.8 mg
- Iron - 3.5 mg
- Vitamin C - 29 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat broiler.
Step 2
Place sweet potato, potato, onion, garlic, carrot on a parchment-lined baking tray.
Step 3
Drizzle with 2 tablespoons of olive oil and give it a quick toss, making sure to spread out the mixture across the sheet.
Step 4
Make sure garlic is cut side up liberally oiled
Step 5
Broil 5 minutes, toss and broil for a further 5 minutes.
Step 6
Remove from oven and when garlic is cool, squeeze the garlic out.
Step 7
Discard the skin.
Step 8
Heat the remaining oil in a large pot over medium heat.
Step 9
When oil is hot toss in the corn, sweet potato, potato, onion, garlic, turmeric, poblano and ancho powder and stir.
Step 10
Allow the flavors to mix for 2 minutes, stirring frequently, and then add in the stock and cup of water.
Step 11
Bring the mixture to a boil then reduce and simmer for 30 minutes.
Step 12
Season the soup to taste and remove it from the heat.
Step 13
Add in the cream and lime juice and whisk to incorporate.
Step 14
Ladle into bowls and top with the green onions and cilantro leaves.
Tips
No special items needed.
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