If you thought you had already consumed good corn cream soup, you didn’t try this recipe. Very spicy, very cheesy and creamy!
But how is corn cream soup made
Roast the sweetcorn
Start by roasting the corn. Strain, rinse off 285 g sweetcorn and let it drain off the excess juice. Line a baking tray with baking paper, then pour in the corn kernels. Sprinkle them with (olive) oil, season with salt and pepper, then mix them. Put the baking tray in the 425 F (220 C) oven and roast the corn until lightly browned. While the corn kernels roast you can prepare the other ingredients.
Preparation of chicken breast
While corn kernels are roasting, dice 1 chicken breast. Heat a drizzle of oil in a large pot and put the diced chicken breast to it. Season with salt and pepper, then add the other spices ( 1/2 coffee spoon of cayenne, 1/2 coffee spoon of cumin, a pinch of cinnamon and 1 clove of minced garlic) to it. Mix and toast it until lightly browned, then set it aside.
Puree the corn
Peel and chop 1 onion, then put it with a drizzle of oil and fry until soft. Add the whole garlic and mix them. Be careful not to overcook the onion, otherwise, it will be bitter.
Remove the baking tray from oven and set aside 1 tbsp of corn from it for serve. Add the remaining corn to the onion. Then add 2 cups of water and 1/2 cup of cream then puree with an immersion blender. I like to keep it a slightly chunky so I puree only 3/4 of it and leave the rest chunky. If you prefer a smoother soup, you can puree all of it. Season with salt and cayenne, half a lemon juice.
Serve corn creamy soup
Finally, add 3 tablespoons of grated cheese and serve. Put grilled corn, roasted chicken breast chunks, a slice of jalapeno on top of the soup. Garnish with a spoonful sour cream or a few drops of sour cream, a pinch of parsley, a slice of lime and tortilla chips.
Corn Cream Soup with Grilled Chicken Breast Chunks and Jalapeno
Ingredients
For The Soup
- 1 can sweetcorn (285g)
- 1 onion
- ½ cup cream
- ½ lemon or lime juice
- 1 clove garlic
- 2 cups water
- 3 tbsps grated cheddar cheese
- cayenne (to taste)
- salt and pepper (to taste)
For The Chicken Breast
- 1 chicken breast
- ½ cs cumin (coffee spoon)
- 1 clove garlic
- ½ cs cayenne (coffee spoon)
- 1 pinch cinnamon
- 2 tbsps oil
For The Serve
- 1 tbsp roasted corn
- 1 pinch parsley
- 1 tbsp grated cheddar cheese
- 1-2 slice jalapeno
Instructions
- Strain, rinse off the corn and let it drain, then pour into the sheet. Sprinkle corn kernels with oil, season with salt and pepper, then mix them. Put the sheet to the oven at 425 F (220 C) and roast until lightly browned.
- While corn kernels grill, heat a drizzle of oil in a large pot and put the diced chicken breast to it. Season with salt and pepper, then add the others spices ( cayenne, cumin, cinnamon and minced garlic) to it. Mix and roast it until lightly browned, then set it aside.
- Put the chopped onion with a drizzle of oil and cook until it opaque. Add whole garlic and mix them.
- Remove the corn from the oven and set aside 1 tbsp of corn from it for serve. Add the remaining corn to the onion. Then add water and cream then puree. Season with salt and cayenne, half a lemon juice.
- Finally, add the grated cheese and serve. Put the grilled corn, roasted chicken breast chunks, a slice of jalapeno on top of the soup. Garnish with a spoonful sour cream, a pinch of parsley, a slice of lime, tortilla chips and enjoy!