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Hello Soup Season!

Mexican Corn Soup recipe

Photo by Andrew Meade.

I love soup in all of its forms. Even when the Miami heat is smoldering, soup is still my go-to comfort food. And I love it even more in the late fall and winter months.

Mexican corn soup is a classic—and it’s also a stand-out in my soup repertoire. I have a favorite soup for all of my moods, and this soup is indeed one of the most comforting. If you’re looking to reduce calories, feel free to switch the bacon for some toasted pepitas for the crunch and substitute the cream for Greek yogurt. But if you’re in the mood for indulging, make it as is! Once in a while it’s OK to savor it all. Buen Provecho!

Mexican Corn Soup

Makes 4 to 6 servings

4 ears fresh corn or 3 cups frozen corn kernels, thawed
2 medium tomatoes, coarsely chopped
1 quart low-sodium chicken broth
½ teaspoon dried oregano
4 slices thick-cut bacon
½ medium yellow onion, chopped (about 1 cup)
2 garlic cloves, minced
Kosher salt
Freshly ground black pepper
3 tablespoons fresh flat-leaf parsley, chopped
½ cup heavy cream
½ cup queso fresco, fresh farmer’s cheese, feta, or sour cream (optional)
Tortilla chips, for serving

1. If using fresh corn, scrape the kernels from the cobs using a small sharp knife or a spoon. Puree half of the corn kernels in a blender with the tomatoes, 2 cups of broth, and the oregano.

2. Cook the bacon in a large saucepan over medium heat, turning once, until brown and crisp, about 10 minutes. Transfer the bacon to a paper towel–lined plate to drain, leaving the fat in the saucepan.

3. Add the onion to the saucepan and cook, stirring frequently, until the onion is soft and translucent, about 3 minutes. Add the garlic and stir until fragrant, about 1 minute.

4. Add the tomato-corn puree to the saucepan with the remaining 2 cups of broth. Bring to a simmer over medium-low heat. Add the reserved corn kernels and cook until thickened, stirring occasionally and skimming off any foam from the surface, about 20 minutes. Season with salt and pepper.

5. Crumble the cooled bacon. Mix in half of the parsley and the cream, if using, and heat through. Ladle into bowls and top each serving with bacon, queso fresco, tortilla chips, and the remaining parsley.

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