Ingrédients pour Ala Mexicana Corn Soup
- 4 cloves minced garlic
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 fresh jalapeño pepper, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1 medium carrot, chopped
- 2 celery stalks, chopped
- 6 cups chicken stock
- 4 corn cobs (about 4 ears of corn)
- 1 roasted red bell pepper, diced
- 2 tablespoons chopped fresh coriander (cilantro)
- 1/4 teaspoon cayenne pepper, optional
- corn tortilla strips, for garnish
- 2 1/2 cups water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ala Mexicana Corn Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Ala Mexicana Corn Soup
- Heat 2 tablespoons olive oil in a large kettle over medium-low heat. Add 4 cloves minced garlic and cook for 1 minute, stirring frequently. Add 1 medium yellow onion, chopped, and 1 jalapeño pepper, minced (remove seeds for less heat), and cook until softened, about 5 minutes, stirring occasionally.
- Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 minutes, stirring constantly.
- Add 1 medium carrot, chopped, and 2 celery stalks, chopped. Cook for 5 minutes, stirring occasionally.
- Pour in 6 cups vegetable or chicken stock, add 4 corn cobs (about 4 ears of corn), and 2 1/2 cups water. Bring to a simmer, reduce heat, and cook for 15 minutes.
- Remove corn cobs from the soup and reserve approximately 1 cup of corn kernels. Add the remaining corn kernels to the soup and simmer for 12-15 minutes, or until the kernels are very tender.
- Carefully transfer the soup in batches to a blender. Blend each batch on high speed for at least 1 minute, until completely smooth. Let cool to room temperature.
- In a small saucepan, boil the reserved 1 cup of corn kernels in boiling water for 2-4 minutes, or until tender. Drain and rinse under cold water to stop the cooking process.
- Stir the cooked corn kernels, 1 roasted red bell pepper (diced), 2 tablespoons chopped fresh cilantro, 1/4 teaspoon cayenne pepper (optional), salt, and pepper to taste into the cooled soup. Adjust seasoning as needed.
- Serve the soup chilled or at room temperature. Garnish with fried tortilla strips.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
39g
Fat
8g
Carbs
16g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Soups Stews Vegetables American Mexican Southwestern United States Holiday Event Stove Top Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Corn Equipment 4 Hours Or Less
