I can’t wait for summer to make this soup. But don’t fret if you read this post months from now, in the middle of winter. Although it’s best made with fresh corn and ripe on the vine tomatoes, a bag of frozen corn and a good can of petite diced tomatoes do the trick, too. Somehow I manage to forget about this recipe in the winter months when I feel the need for hardier fare. Perhaps I should remember to make this gem a bit more often instead of waiting to see corn appear on the local farm stands.
P.S. As I was transposing this recipe from my mother’s recipe card, I noticed for the first time the note at the bottom of the recipe about Corn and Shrimp Soup. Where have I been? I must try this next time!
Mexican Corn Soup
1 onion, chopped
2 tablespoons butter
1 red pepper, chopped
3″ jalapeno, ribs and seeds removed, diced
2 1/2 cups corn, fresh or frozen
4 cups chicken stock
1 cup heavy cream
1 teaspoon salt, or more to taste
1/2 teaspoon pepper
1/2 pound fresh tomatoes, peeled and chopped or 1 (14.5 oz.) can petite diced tomatoes
In a large, soup pot, cook onion in butter over medium heat until softened but not browned. In a food processor, puree onion, red pepper, jalapeno, 2 cups corn and 1/2 of the tomatoes.
Combine puree and chicken stock in large soup pot, bring to boil then reduce to simmer, cover and cook for 5 minutes. Add remaining corn, tomato and cream. Add salt and pepper to taste. Simmer for 2 minutes, do not allow to boil. Serve warm.
*15-20 raw shrimp can be added for Corn and Shrimp Soup.