4.8 from 153 votes
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.
Prep Time
10 mins
Cook Time
20 mins
Total Time
28 mins
Servings:
4
people
Course:
Soup
Cuisine:
American, Mexican
Ingredients
- 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
- 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.
- 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.
- 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.
- When they start to turn golden brown, take them out and sprinkle the Cajun spice mixture on top.
Cup of Yum