Mexican Crab And Corn Soup Recipe

Name: Mexican Crab And Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears fresh or 3 cups frozen, thawed corn kernels; 2 medium tomatoes, roughly chopped; 2 cups chicken broth; 1/2 teaspoon dried oregano; 4 slices thick cut bacon; 1/2 onion, chopped (about 1 cup); 2 cloves garlic minced; Coarse salt and freshly ground black pepper to taste; 1/2 cup heavy cream, optional; 3 tablespoons chopped fresh flat-leaf parsley; 1/2 cup queso fresco,feta cheese, or sour cream, optional; Tortilla chips optional

Servings: persons

4 ears fresh or 3 cups frozen, thawed corn kernels
2 medium tomatoes, roughly chopped
2 cups chicken broth
1/2 teaspoon dried oregano
4 slices thick cut bacon
1/2 onion, chopped (about 1 cup)
2 cloves garlic minced
Coarse salt and freshly ground black pepper to taste
1/2 cup heavy cream, optional
3 tablespoons chopped fresh flat-leaf parsley
1/2 cup queso fresco,feta cheese, or sour cream, optional
Tortilla chips optional

1
If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside.
2
In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.
3
Add tomato-corn puree to saucepan with remaining 2 cups of broth. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper.
4
Mix in half of the parsley and cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ears fresh or 3 cups frozen, thawed corn kernels, 2 medium tomatoes, roughly chopped, 2 cups chicken broth, 1/2 teaspoon dried oregano, and more.

Yes, Mexican Crab And Corn Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Crab And Corn Soup

How did you like this recipe?

Frequently Asked Questions