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Get ready to savor the bold and rich flavors of this Creamy Mexican Corn Soup! It’s a Tex-Mex delight made with simple, healthy ingredients, perfect for those who love a quick and easy meal without compromising on taste. The subtle sweetness of the corn blends beautifully with Mexican spices and creamy yogurt, creating a soup that’s both satisfying and Weight Watchers-friendly at just 1 point per serving. Whether you’re serving it as a starter or pairing it with your favorite Mexican dishes, this soup is sure to become a favorite in your kitchen. Don’t miss out on this must-try recipe that’s as easy to make as it is delicious!
Creamy Corn Soup Ingredients
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To make this dish, you’ll need 1 teaspoon of oil (5 ml), 1 large white onion, chopped (about 1 cup, 150 g), and 4 cloves of garlic, minced (about 2 tablespoons, 20 g). You’ll also need 2 cans of corn kernels (15 oz each, 850 g total), 4 cups of chicken broth (960 ml), 1 teaspoon of ground cumin (2 g), 1 teaspoon of paprika (2 g), ½ teaspoon of salt (3 g), ¼ teaspoon of black pepper (1 g), and ½ teaspoon of garlic powder (1 g). To finish, stir in 1 cup of plain Greek yogurt (240 g) and, optionally, add 1 tablespoon of lime juice (15 ml). The preparation time is 10 minutes, with a cooking time of 20 minutes, and the recipe serves 4.
How to Make Easy Corn Soup
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Whip up a comforting bowl of Easy Corn Soup with these simple instructions. Blend sweet corn with savory broth and a touch of cream, then cook until tender and smooth for a deliciously creamy soup that’s both quick and satisfying.
Prepare the Ingredients
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Chop the white onion and mince the garlic cloves. Open and drain the cans of corn.
Sauté the Vegetables
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Heat oil in a large pot over medium heat. Add onion and sauté for 5 minutes until translucent. Add garlic and cook for another 2 minutes, stirring frequently. Stir in ground cumin, paprika, salt, black pepper, and garlic powder.
Cook the Corn
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Add drained corn kernels to the pot. Stir and cook for 5 minutes to heat through and develop a slight char.
Simmer in Broth
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Pour in the chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes.
Blend the Soup
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Transfer soup to a blender in batches or use an immersion blender in the pot. Blend until smooth and creamy.
Incorporate the Yogurt
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Return the soup to the pot if blended in batches. Stir in Greek yogurt and, if desired, lime juice.
Adjust Seasonings
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Taste and adjust seasonings as needed.
Serve
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Ladle into bowls and garnish with extra corn kernels, a dollop of Greek yogurt, and a sprinkle of paprika or fresh herbs if desired.
Variations and Substitutions
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- Corn Type: Frozen corn can be used in place of canned corn; choose based on convenience or cost.
- Cheese Topping: Queso fresco adds great flavor. Use it within your points allowance.
- Broth: Substitute vegetable broth for chicken broth to highlight the corn flavor with a milder taste.
- Creaminess: For extra creaminess, include a can of creamed corn.
- Smoky Flavor: Add a touch of smoked paprika for a subtle smoky flavor.
- Garnish: Fresh herbs like cilantro or chives add a burst of freshness.
Tips and Tricks for Making Mexican Creamy Corn Soup
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- Extra Creaminess: Add a can of creamed corn for a richer texture.
- Garnish Ideas: Reserve some whole corn kernels and Greek yogurt for garnish.
- Roasted Garlic: Roast garlic beforehand for a deeper flavor.
- Consistency Control: Adjust with more or less broth to achieve your preferred thickness.
- Blending: Blend in batches and strain if you want an extra smooth finish.
