Mexican Corn Soup

This is one of the favorite soups at our house. It’s made from scratch, chock full of veggies, and a little bit spicy, all the makings of a great soup.

Mexican Corn Soup

2 tbsp butter
1/4 cup diced onion
2 tbsp flour
1 tsp salt
1/2 tsp pepper
4 cups milk
1 chicken bouillon cube dissolved in 1 cup boiling water, or 1 cup chicken stock
4 cups peaches and cream corn
1 red pepper
can of green chilies, diced

Cook corn and puree with red pepper and green chilies

Melt butter in a large saucepan and cook onion till soft. Whisk in flour and add milk. Stir until boiling and thickened.

Add corn mixture and chicken stock mix and heat thoroughly. Serve with sour cream and green onions.

I saw this bread from Bakers’ Banter on Little Birdie Secrets and I just about did lick the screen of my computer… guess I better make some!

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