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EASY CORN SOUP

July 28, 2024 by gaby Leave a Comment

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This amazing easy corn soup is a very famous one in Mexico, its full of flavor and very easy to find the ingredients, Thanks to the poblano pepper and the cheese this soup tastes amazing.

This easy corn soup, is perfect for the corn season that starts on July and finishes on November. You can use corn in a can as well, but I do feel that the fresh corn gives it such a yummy taste.

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  • Budget Ingredients:
  • Substitutions
  • Related
  • Pairing
  • EASY CORN SOUP
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Budget Ingredients:

Here is the picture and the list for this easy yummy soup

  • Poblano roasted pepper
  • tomato
  • corn
  • panela cheese
  • small piece of onion
  • 1 chicken bouillon cube.
  • garlic
  • salt and pepper

See recipe card for quantities.

Substitutions

I do have a few substitutions for this recipe in case you need them.

  • Poblano pepper - You can use the Anaheim peppers, or green peppers, just roasted them as well so they can have a similar taste.
  • Panela cheese - You could use queso fresco BUT queso fresco is more a breakable cheese than panela.
  • Corn - You can use corn in a can

Related

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Pairing

These are my favorite dishes to serve with [this recipe]:

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EASY CORN SOUP

EASY CORN SOUP

Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course DINNER
Cuisine Mexican
Servings 3 SERVINGS

Ingredients
  

  • 1 tablespoon butter
  • 2 ear corns
  • ⅓ of a package panela cheese
  • 2 poblano peppers
  • 2 tomatoes
  • 1 cube chicken bouillon
  • 1 clove of garlic
  • ¼ of an onion

Instructions
 

  • Remove the corn kernels from the ear corn.
    Roast the poblano pepper, add them to a container so they can sweat.(this step is very important, this will help us to remove the skin very easy)If you dont remove the skin from the chile it will be bitter and hard to eat.Let them sweat for like 20minutes, then peel them, remove the seeds and dice them,
    In a pot add the butter to melt, then add half of the onion diced and cook it for 30seconds.
    Add the corn and cook for 2 minutes, add the diced poblano pepper and cook them for another 3 minutes.
    While that is happening, blend the tomatoes, the chicken bouillon, the rest of the onion, the clove of garlic and some water,(around 1 ½ cup) blend it very well.
    Add it to the soup, let it boil for 3 minutes and check the flavor,at this point you can add more salt or pepper if need it. Add the cube panela and enjoy.
    You can add some sour cream or heavy whipping cream as well mix it and done.

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