Mago Puebla Corn Soup
Puebla, Mexico, is considered the ‘cradle of corn’, where it’s believed that
the first corn in the world was harvested. Here’s a tasty recipe that
is MAGO’s tribute to Puebla.
We love celebrating Cinco de Mayo. In Mexico, it is more of a family holiday. This day is especially symbolic in Puebla, where in 1862 Mexican forces defeated a much larger French army (Independence Day in Mexico is on September 16th). Puebla is considered the ‘cradle of corn’, where it’s said that the first corn in the world was harvested. This is a MAGO tribute to Puebla and this great day for Mexico.
- 4 ears fresh corn, or 3 cups thawed frozen kernels
- 2 medium tomatoes, roughly chopped
- 2 cups chicken broth
- ½ teaspoon dried oregano
- 1 medium onion, chopped (about 1 cup)
- 2 cloves garlic, finely chopped
- Coarse salt and freshly ground black pepper
- ½ cup heavy cream
- 1 cup sour cream
- ½ cup queso fresco, or mozzarella cheese
- 4 slices thick cut bacon
- Tortilla chips or fried tortilla strips
- 3 tablespoons chopped fresh cilantro
- Top with Mago Red or Green to taste
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.
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.
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.
Season with salt and pepper. Mix in the heavy cream and cheese, and heat through.
Garnish each serving with crumbled bacon, cilantro, a spoonful of sour cream, and crispy tortilla strips.
Buen provecho!! ENJOY!!