Corn Soup(Guatemala)
Creamy and comforting corn soup with sweet corn and mild flavors, perfect for a cozy meal or light lunch, appealing to all corn lovers and soup enthusiasts.
Ingredients
Instructions
- If using fresh corn, cook the ears in boiling water for 5-10 minutes until tender. Drain, keep the water, and cut the corn off the cob.
- If using canned corn, drain it and keep the liquid.
- Melt the margarine in a large saucepan and cook until the onion is soft.
- Sprinkle in the flour, mixing well, and cook for a couple of minutes while stirring constantly.
- Remove the pan from heat and slowly pour in the milk, stirring to achieve a smooth consistency.
- Add the corn, salt, pepper, and about 1/2 cup of the reserved corn water.
- Bring the soup to a gentle boil, stirring as it thickens.
- Serve hot.
Tips & Substitutions
For a creamier texture, blend the soup after cooking for a smooth consistency. If fresh corn isn't available, frozen corn can be a great substitute. You can also use vegetable broth instead of water for added flavor. Adjust the seasoning to your taste, and consider adding a pinch of smoked paprika for a unique twist. This soup pairs beautifully with Hazel Claus' Candy Nut Rolls for a delightful contrast.
Serving Suggestions
Serve the corn soup hot, garnished with fresh herbs like cilantro or chives for a burst of flavor. It pairs nicely with crusty bread or a light salad for a complete meal. For a heartier option, consider serving it alongside Roquefort Pecan Canapes, which complement the sweet corn beautifully. A drizzle of olive oil on top can also enhance its flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stove over low heat, adding a splash of milk or water to restore its creamy consistency. Avoid boiling to prevent curdling. This soup can also be frozen for longer storage, but the texture may change upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Soup(Guatemala) contains roughly 918 calories, with 18g protein, 187g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (217% of the Daily Value), iron (65% of the Daily Value), and calcium (50% of the Daily Value), and a good source of vitamin D and potassium. Note that it is relatively high in sodium, at 610mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of fresh or canned?
Yes, frozen corn works well in this recipe. Simply add it directly to the soup without thawing, and adjust the cooking time slightly. Frozen corn is often picked at peak freshness, making it a great alternative to fresh corn.
How can I make this soup dairy-free?
To make the corn soup dairy-free, substitute regular milk with almond, soy, or oat milk. Additionally, replace margarine with a dairy-free alternative like coconut oil or vegan butter. This way, you can enjoy a deliciously creamy soup without dairy.
What can I add to enhance the flavor of the soup?
Consider adding spices such as cumin or coriander for warmth. You can also incorporate diced jalapeños for a kick or fresh lime juice for brightness. Additionally, blending in some roasted red peppers can add depth and a smoky flavor to the soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).