Mexican Corn Soup with Potatoes and Chili Recipe
This corn soup with potatoes and a gentle hint of chili is thick, creamy and warming, yet still has noticeable chunks of vegetables. In Mexico, corn is a staple of the cuisine, so it’s no surprise it also finds its way into soups. It’s a great dish for a cooler day when you want something filling but not as heavy as a stew.
This soup uses corn in a very Mexican way – it’s slightly sweet and creamy, but cut through with chili and cumin, so it doesn’t resemble a classic cream soup. Partial blending creates a thick, velvety base while still leaving noticeable chunks of potatoes and vegetables. It’s a bowl that warms you up without feeling heavy.
Chef's tips
Make sure the onion and garlic only soften and lightly brown – if they burn, they’ll give a bitter taste that will be very noticeable in the delicate corn base. I cut the potatoes into small cubes so they cook faster and don’t fall apart when stirred. After adding the milk, don’t let the soup come to a rolling boil, as it can curdle and lose its creamy texture.
How to serve
Serve the soup with crunchy nachos or toasted tortilla cut into strips – you can throw them straight into the bowl like croutons. To drink, lightly sparkling water with lime or a mild white wine works well if you’re having a late, weekend lunch. It’s a great option for a quick, satisfying lunch on a cooler, rainy work-from-home day.
Ingredients
- canned corn drained - 400 g
- potatoes peeled, diced - 300 g
- vegetable or chicken stock - 1 l
- milk can be plant-based, e.g. oat milk - 200 ml
- onion diced - 1 piece
- garlic cloves chopped - 2 pieces
- fresh chili pepper finely chopped, deseeded - 0.5 pieces
- red bell pepper diced - 0.5 pieces
- vegetable oil - 2 tablespoons
- ground cumin - 0.5 teaspoons
- sweet paprika, ground - 1 teaspoon
- salt or to taste - 0.75 teaspoons
- ground black pepper - 0.25 teaspoons
- fresh coriander or parsley chopped, for serving - 8 g
Preparation
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 3–5 minutes, until softened and slightly translucent.
- Add the garlic, chili pepper and red bell pepper. Sauté for 2–3 minutes, stirring, until the vegetables soften slightly and the garlic becomes very fragrant.
- Add the cumin and sweet paprika and stir for about 30 seconds to toast the spices.
- Add the potatoes and corn, then pour in the stock. Bring to a boil, reduce the heat to medium-low and cook for 15–18 minutes, until the potatoes are tender.
- Ladle out roughly one-third of the soup (with vegetables and liquid) into a tall container. Blend until smooth, then pour it back into the pot – this way the soup will be partly creamy but still with chunks of vegetables.
- Add the milk, stir and heat for another 3–4 minutes, without letting it come to a vigorous boil. Season with salt and pepper to taste.
- Serve the soup hot, sprinkled with chopped coriander or parsley. You can add a few drops of lime juice to each bowl to brighten the flavor.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, without boiling vigorously, so the milk doesn’t split. The soup also freezes well for up to 2–3 months; thaw overnight in the fridge and reheat on the stove, adjusting the seasoning if needed.
