Perfectly creamy, slightly sweet, slightly savory, and completely delicious, creamy corn soup is a wonderful Mexican recipe you can enjoy as a light meal, starter, or side dish. Made with sweet corn, onion, chicken broth, milk, and garnish with generous amounts of Poblano pepper and queso fresco, homemade creamy corn soup takes a million times better than anything you'll buy in a supermarket. It's an easy recipe to prepare and only takes about half an hour to make. It's wonderfully for summer when corn is in season – the taste of fresh sweet corn in creamy corn soup is unbeatable. Try it and see!
There are only a few simple steps to make sweet creamy corn soup. Start by sauteeing the garlic and onions in melted butter, cooking them until they become soft. Be sure not to brown them! Turn up the heat and stir in the corn kernels and chicken broth and let it come to a simmer. Keep simmering the broth for 15 minutes to cook the corn and infuse the broth with flavor. Once the corn is tender, take out ½ a cup of corn to save for garnishing your soup.
As your soup simmers, whisk the flour into the milk, breaking up any lumps. Pour the milk and broth containing the corn into a blender and blitz it until it's smooth. Pour the soup back into your saucepan and cook until it's heated through and starts to thicken. Ladle the soup into bowls and garnish with chopped Poblano pepper, queso fresco, and a dash of salt and freshly ground pepper.
– While fresh corn tastes best (especially when it's in season), you can also use drained canned corn or frozen corn. If you're using frozen corn, let it thaw before cooking.
– For an even creamier corn soup, pour in a little heavy cream as a garnish.
– Stir the soup regularly so it doesn't stick.
– To make a thicker soup, cook it longer at a lower heat to reduce it. You can also whisk in extra flour to the milk.
– If you don't want to use flour, you can substitute it for cornstarch.
– Whole milk will yield a richer soup, but you can substitute it for low-fat if you prefer.
– Enjoy creamy corn soup as a light lunch with a side of tortillas or bread, or serve it as an appetizer or side dish with a variety of foods. It's perfect with other Mexican fare like beef tacos, chicken enchiladas, and tostadas as a starter, but is versatile enough to go with a roast beef, Porterhouse steak, grilled salmon, and other hearty mains.
– For a tasty twist on this recipe, try grilling the corn before simmering it with the chicken broth.
Transfer leftover soup to an airtight container and refrigerate for up to 3 days. Because creamy corn soup contains dairy, freezing isn't recommended.
Melt the butter over medium-low heat. Sauté garlic and onion for 5 minutes, until soft.
Turn the heat up to medium-high. Stir in the corn and chicken broth and bring to a simmer.
Reduce heat and simmer for 15 minutes. Take out ½ cup of kernels and set to the side to be used for garnishing.
Whisk flour and milk until it's smooth and lump-free. Transfer the milk mixture to a blender.
Pour in the broth with the corn into the blender and blend until smooth.
Pour the soup back into the saucepan, cooking until it thickens, stirring regularly, about 5 minutes.
Season with salt and pepper serve, garnishing bowl with chopped Poblano pepper and queso fresco.