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Mexican Corn Soup

A community recipe by

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Creamy corn soup with some mild heat. Originally stolen from Elizabeth Lambert Ortiz with some tweaking by myself. She serves this with a dollop of cream cheese and omits the cilantro and extra corn.


Serves: 4

  • ½ onion
  • 2 tins sweetcorn (450g each)
  • 1 clove garlic
  • 1000 millilitres chicken broth
  • cilantro
  • sour cream
  • 2 serrano chile


Mexican Corn Soup is a community recipe submitted by samd and has not been tested by so we are not able to answer questions regarding this recipe.

  • Process onion, garlic and one tin of corn in the food processor until smooth.
  • Sauté in olive oil for about 5 minutes Add chicken broth and simmer for 20 minutes.
  • Allow to cool slightly and add second tin of corn and finely chopped Serrano chillies.
  • Stir in 2 or 3 tbsp of sour cream (or Mexican cream if you can find it).
  • Chop the cilantro and scatter over the individual servings.
  • Tell us what you think