Easy Creamy Corn Soup

Lorenza Ávila
Think of this easy and crowd-pleasing creamy corn soup as the love child of corn kernels and sour cream. This traditional recipe just requires 10 minutes of prep time and a few ingredients like corn kernels, garlic, serrano chile, panela cheese, onions, and epazote. Nothing could be simpler yet more packed with flavor!
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Ingredients
4
Portions
  • 2 tablespoons butter
  • 1/2 onions, cut into chunks
  • 1 clove garlic, cut into chunks
  • 1 1/2 cups white corn kernels
  • 1 cup yellow corn kernels
  • 1 serrano chile, cut in half
  • some salt and pepper
  • 2 cups evaporated milk
  • 2 cups chicken broth
  • 2 leaves epazote
  • 1/2 cups sour cream
  • some yellow corn kernels, for garnish
  • some serrano chile, cut into round slices, for garnish
  • some panela cheese, for garnish
  • some epazote, for garnish
  • some croutons
Preparation
20 mins
30 mins
Easy
  • In a pot, melt butter over medium heat and sweat onion and garlic. Add corn kernels and serrano chile. Season with salt and pepper.
  • Add condensed milk, chicken broth, and epazote. Once it comes to a boil, cover and cook for 15 minutes or until corn kernels are tender. Set aside and let cool.
  • Transfer previous mixture to a blender and blend until smooth. Strain if necessary. Pour back into the pot and add cream. Cook for 10 more minutes.
  • Garnish easy creamy corn soup with roasted corn kernels, round slices of serrano chile, croutons, panela cheese, and epazote leaves.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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