- 3 tbsp. Butter
- 6 ears of corn, kernels cut off from cobs Corndo not discard the cobs
- 1 medium red Onion
- 1 Bay leaves
- 1 big Potatoes
- 4-6 cups chicken stock
- 2 cloves Garlic
- 1 tbsp. coriander seeds
- 1/2 cup Dry white wine
- 1 cup Heavy Cream
- 1 tbsp. Atlantic salt
- 4 tortillatorn bu hand
- 1 tbsp. oil
- 1/2 cup Gouda cheesegrated, can be any hard cheese
- sliced Avocado
- cut finely black olives
- to garnish parsleycoriander can be used as well
- sprinkle on top Olive oil
Soups are in most cases underestimated in my opinion, they are a part of almost every winter meal but they tend to have a clear role at the dinner table, as a starter dish or as an opening course, in most cases never the main dish.
There are soups which are a full satisfying meal, such as the Tuscan bread soup or the Hungarian Goulash which will send you straight for a nap, these kind of soups are the center of our meal, the ultimate winter comfort food.
The Mexican corn soup (hint, it’s not really Mexican…) is a full satisfying meal as well, a cool mid-week winter dinner with a restaurant style quality on one hand and a homey comforting food on the other.
The corn soup is made out of fresh corn, we cook it with the cobes for extra flavor, in this soup you can use pre-cooked corn (from fresh corn of course) or fresh uncooked corn, but in any case, try to avoid the canned industrial corn, it tastes totally different and will add a metallic flavor to the soup.
Liquids are replaced with chicken stock, it’s not a must, you can use water as well but the stock really adds to the umami flavor of the soup.
I like to grind the soup with a food processor, however in most cases don’t screen the little bits of corn. If you want a restaurant style soup, use a fine mesh to strain the little bits of corn, ending up with a smooth liquid. personally, I like my soup to have different textures, this gives the corn soup a country side look and feel.
Lastly why Mexican? Well it has all the Mexican fundamental elements, corn, coriander and tortilla (I would add black beans but like I said, this is a quick dinner…).
starting the soup
Finishing the soup
Discard the corn cobs and transfer the soup into a blender or food processor, pulse into a smooth paste (you might need to do it in batches).
working on the soup's additions
While the soup is cooking, preheat your oven to 150c/330F. Tear the tortillas by hand into random shapes, sprinkle with sunflower oil and spread the grated cheese on top, place in the oven for a few minutes until golden crispy, set aside to cool.
assembling the soup