Creamy Mexican Corn Soup
the picky eater
This creamy Mexican Corn Soup is packed full of fresh ingredients and a blend of delicious spices. Dairy-free, low in calories, and ready in 30 minutes, it’s a satisfying soup the whole family will love!
👩🍳 What Makes This Mexican Corn Soup Healthy?
– Low in Fat and Calories
– Dairy-Free and Gluten-Free
– Fresh Seasonal Ingredients
– Sweet corn
– Olive oil
– Gold potato
– Vegetable stock
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How to make Creamy Mexican Corn Soup
Cut the onion, potato, and trim the corn kernels off the 5 ears of corn. Heat the oil in a large pot over medium heat.
Add the potato and broth, bring to a boil and cook until the potatoes are very soft – about 10 minutes.
Then add the fresh corn and cook through for a couple minutes more.
Add a bit more vegetable broth if your creamy corn soup looks too thick. Add all of your spices (cumin, chili powder, cayenne, black pepper).
Puree with an immersion/hand blender, or with a regular blender/food processor.
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