How To make Mexican Corn Soup
3 1/2 cups fresh corn, cut off cob
3/4 cup water
1/4 cup butter
2 cups milk
salt to taste 2 tablespoons green chilies chopped
1 cup jack cheese
6 tablespoons deep fried tortilla squares (see note)
Scrape corn from cob and scrape cob thoroughly to get the "milk". Place corn, "milk" and water in blender. Blend a few seconds to break up kernels but do not over blend. Put this mixture through a fine sieve, pressing to extract as much liquid as possible. Put mixture in saucepan and add butter. Simmer slowly five minutes, stirring well because the corn tends to stick. Add the milk and salt to taste. Bring to a boil and add the chilies. When ready to serve, add the cheese, when cheese is melted and soup is hot serve in bowls. Garnish each bowl with deep-fried tortilla squares. NOTE: Stack six or eight tortillas on a flat surface and using a sharp knife cut them in cubes about half and inch square. Drop the cubes into hot fat and cook, stirring with a wooden spoon, until crisp and golden.
How To make Mexican Corn Soup's Videos
Spiced Sweetcorn Soup | Gordon Ramsay
A simple soup suitable for summer - with a spicy kick and sweetness from the corn, delicious.
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Mexican Street Corn Soup
Chef Jeff Jackson from Smith's turns his favorite Mexican street food into a sweet and savory soup.
Soup Recipe: Mexican Street Corn Soup by Everyday Gourmet with Blakely
I don't know if you've noticed but I freaking LOVE Mexican street corn. It has so much flavor and I can't get enough. I decided that since corn was looking so good why not make Mexican street corn- but in a soup form! The result- a creamy, delicious, zesty, heavenly soup that is perfect for Summer.
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Mexican Corn Chowder
Mexican Corn Chowder with Chicken
This Mexican corn chowder with chicken is the perfect meal for any time of year! The soup is hearty and filling, but still light enough to enjoy in the summer. It's great for a winter dinner party or a cozy meal on a cold day. The best part is that it's easy to make, so it's perfect for a busy weeknight.
Get the Printable Recipe here:
Ingredients:
Corn Chowder
2 Pounds Chicken Breast, cut into small pieces
3 Tablespoons Butter
1 Small Onion
2 Teaspoons Garlic, minced
1 Cup Water
2 Teaspoons Chicken Bullion Granules
1 Teaspoon Cumin
2 Cups Half & Half
2 Cups Pepper Jack Cheese, shredded
2 Cans Cream Style Corn (14.5 ounces each)
1 Can Corn (14.5 ounces)
1 Can Green Chilies (4 ounces)
1 Teaspoon Hot Sauces
1 Tomato, diced
Toppings
Cilantro
Sour Cream
Jalapeños
Tortilla Strips
Shredded Cheese
Tomatoes
Green Onions
Queso Fresco
How to Make Mexican Corn Chowder
[1] Begin by melting the butter in a large soup pot. Add the diced chicken and diced onion to the pot with the butter. Stir occasionally until the chicken is cooked through. Add the minced garlic and cook for one minute more.
[2] Pour in the water, chicken bouillon, and cumin. Bring the soup to a boil. Once it is boiling, reduce the heat and cover. Let the soup simmer for 5 minutes.
[3] Add the half and half, shredded pepper jack cheese, cream style corn, corn, green chilies and hot sauce. Stir together until it has heated through and the cheese is melted
[4] Mix in the chopped tomatoes and serve with your desired toppings.
Extra- Corny Corn Soup | Kenji's Cooking Show
The key to great corn soup is extracting as much flavor from the corn as you can:
In this video, I make corn soup on the stovetop, but the recipe is essentially the same as the pressure cooker version I linked above. If you prefer corn chowder with potatoes to straight up corn soup, here's a recipe for that:
How to Make Mexican Street Corn Soup | RecipesTested
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