Mexican spicy corn soup

Mexican spicy corn soup
  • 30 Dekagram (dkg) fresh or frozen corn kernels
  • 4 Decilitre (dl) chicken broth
  • 1 Piece onion medium, chopped
  • 2 Piece garlic cloves, chopped
  • 1 Tea spoon (tsp) salt
  • 2 Peck ground black pepper
  • 2 Decilitre (dl) cream
  • 1 Peck chili powder
  • 3 Tea spoon (tsp) fresh flat-leaf parsley
  • 2 Table spoon (tbsp) olive oil

season: Whenever

occasion: 4Family

origin: Traditional (National&Religious)



In a pot heat the oil and cook the onion stirring frequently until soft and translucent. Add garlic, salt, black pepper and stir for another minute. After this add the corn kernels and sautee it 5 minutes finally add chili and the chicken broth, cook it 15 minutes slowly. Remove the pot from heat and blend with hand mixer until the puree is smooth. Add the cream and parsely and boil it just 1-2 minutes. To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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