Winter Mexican Corn Soup
Created by dienia b on January 17, 2025
- Servings: 6
- Prep Time: 19m
- Cook Time: 60m
- Recipe #44070
Ingredients
- 1/2 pound sweet potato, peeled and cut into 1″ cubes
- 1/4 pound potato, peeled and cut into 1″ cubes
- 1 garlic head, halved horizontally
- 1 cup onion, chopped
- 1 carrot, thick dice
- 3 tablespoons olive oil
- 2 cups corn, frozen
- 1/4 teaspoon turmeric, ground
- 1/2 teaspoon ancho chili powder
- 1/2 cup poblano pepper, seeded, finely diced
- 1/2 teaspoon salt
- 1/8 teaspoon garlic pepper
- 6 cups chicken stock
- 1 cup water
- 8 ounces heavy cream (1 cup)
- 1 lime, juiced
- 2 green onions, thinly sliced
- 1 tablespoon cilantro, fresh, torn
How to Make
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Step 1: Preheat broiler.
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Step 2: Place sweet potato, potato, onion, garlic, carrot on a parchment-lined baking tray.
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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.
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Step 4: Make sure garlic is cut side up liberally oiled
How to Make
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Step 5: Broil 5 minutes, toss and broil for a further 5 minutes.
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Step 6: Remove from oven and when garlic is cool, squeeze the garlic out.
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Step 7: Discard the skin.
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Step 8: Heat the remaining oil in a large pot over medium heat.
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Step 9: When oil is hot toss in the corn, sweet potato, potato, onion, garlic, turmeric, poblano and ancho powder and stir.
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Step 10: Allow the flavors to mix for 2 minutes, stirring frequently, and then add in the stock and cup of water.
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Step 11: Bring the mixture to a boil then reduce and simmer for 30 minutes.
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Step 12: Season the soup to taste and remove it from the heat.
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Step 13: Add in the cream and lime juice and whisk to incorporate.
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Step 14: Ladle into bowls and top with the green onions and cilantro leaves.