There is this amazing fancy mexican restaurant in Durham that I LOVE. It is expensive. It is delicious. They make GOOD margaritas. They are sooooo not Tex-Mex, but they have yummy, yummy food. And this delicious creamy corn soup that I've been craving for days.
So, after talking myself out of going there for lunch repeatedly, I decided it was time to see if I could make it. I'm pretty sure theirs is better--but I'm pretty sure theirs also contains cream, and mine is healthier than that.
I started out with this recipe. It wasn't quite right, though, so I made it my own...for me the KEY was adding more flour and pureeing the corn--it thickened the soup and helped it have a yellow color.
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1 tbsp dried parsley
- 1 tablespoon butter
- 5 tablespoons all-purpose flour
- 2 1/2 cups milk (I used a mix of skim and 2%)
- 1 cup chicken broth
- 3 (15ish ounce) cans whole kernel corn, rinsed and drained
- 3 tablespoons cream cheese
- 1 teaspoon garlic salt
- 1 teaspoon ground black pepper
- ground cayenne pepper, adobo seasoning, cumin and garlic powder to taste
- In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
- Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth.
- In small batches, puree 2 of the three cans of corn, adding liquid from the pot to help it blend smoothly. Add pureed corn, remaining canned corn and the cream cheese to the pot and allow to heat through. Add the garlic salt, black pepper, adobo seasoning, cumin and cayenne pepper to taste. Stir together and serve.