Mexican Corn Soup
Ingredients
A note about gluten: When a gluten-free broth and gluten-free hot sauce are used, this recipe is gluten free.
3 cups
frozen corn kernels, thawed, divided
2
tomatoes, roughly chopped
4 cups
chicken broth, divided
½ tsp.
dried oregano
2 tsp.
Kowalski's Extra Virgin Olive Oil
1 cup
chopped onion
2 cloves
garlic, finely chopped
- dash
ground cayenne pepper or hot sauce (optional)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
½ cup
heavy cream
4 slices
Kowalski's Smoked Bacon, cooked and crumbled
- garnishes, as desired: crumbled queso fresco, sour cream, Kowalski's Tortilla Chips, finely chopped fresh cilantro and sliced avocado
Directions
- In a food processor or blender, combine 1 ½ cups corn, tomatoes, 2 cups broth and oregano; purée until smooth. Set corn purée aside.
- In a large saucepan, heat oil over medium heat. Add onion; cook, stirring frequently, until onion is soft and translucent (about 5 min.).
- Add garlic; cook and stir for 1 min.
- Add corn purée, remaining broth and cayenne pepper; bring to a low boil.
- Add remaining corn kernels. Reduce heat to medium-low; cook until thickened (about 20 min.).
- Season with salt and pepper; stir in cream.
- Garnish individual servings with crumbled bacon and desired garnishes; serve immediately.
