Creamy Corn Soup with Lime, Chili and Baked Tortilla

User Reviews

4.8

153 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    20 mins

  • Total Time

    28 mins

  • Servings

    4 people

  • Course

    Soup

  • Cuisine

    American, Mexican

Creamy Corn Soup with Lime, Chili and Baked Tortilla

This creamy corn soup combines sweet corn, potatoes, and onion simmered and blended with lime juice and cream, resulting in a smooth, velvety texture and a bright, slightly tangy flavor. The addition of baked tortilla chips seasoned with Cajun spices adds a contrasting crunch and subtle heat, enhancing the overall experience. The flavors balance between sweet, citrusy, and mildly spicy, making it a satisfying starter or light meal option.

Description

Creamy Corn Soup with Lime, Chili and Baked Tortilla features sweet corn cooked with potatoes and onion in a broth seasoned simply with salt and black pepper. After cooking, lime juice and heavy cream are blended into the soup, then strained to achieve a silky consistency. The soup is accompanied by crisp tortilla chips brushed with olive oil, baked until golden, and dusted with Cajun seasoning for a hint of spice and texture contrast. This method highlights the natural sweetness of corn paired with citrus brightness and a touch of heat from the seasoned tortilla chips.

Preparation involves sautéing the vegetables, simmering them until tender, and blending into a creamy base. The baked tortilla triangles provide a crunchy garnish that complements the soft soup. This soup can be served as a comforting starter or a light main course and is suitable for cooler weather due to its warmth and richness.

The baked tortilla chips can be prepared ahead and seasoned just before serving to maintain their crispness. Adjust the level of Cajun seasoning on the chips to control the heat. The use of fresh lime juice brightens the soup, so squeezing it fresh is recommended for the best flavor.

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Ingredients

Servings
  • 800 g sweet corn
  • 1 onion
  • 2 potato
  • 150 ml heavy cream
  • 1 lime
  • 15 ml neutral cooking oil generic cooking oil
  • sea salt flakes
  • black pepper

Baked Tortilla

  • olive oil
  • Cajun seasoning
  • tortilla optional

Instructions

  1. Peel and slice the onions and potatoes, then sauté in a little oil. Add the corn, salt, and pepper and about 2 liters of water.
  2. Once the potatoes and corn are cooked, add the lime juice and the heavy cream. Blend everything together, then strain it through a fine sieve.
  3. Cut the tortilla into triangles and drizzle with a little olive oil. Place them on a baking sheet and bake in a hot preheated oven.
  4. When they start to turn golden brown, take them out and sprinkle the Cajun spice mixture on top.

Notes

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User Reviews

Overall Rating

4.8

153 reviews
Excellent

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