Foodie Fights: Corn and Tomato

Fresh Corn Enchilada Soup with Might’ve Been Guacamole (but the tomatoes got in the way)

My inspiration for this soup came from an old favorite enchilada recipe. I picked up all the ingredients for the enchiladas and headed for the kitchen. When I started planning this dish the weather here was still pretty cool but all that changed today. Instead of the rich soup I had planned on I decided to lighten things a bit but not too much, and serve the soup chilled. It was delicious.  My son loved it hot last night and again today when it was chilled. I tried it both ways too and agree it is really good. Next time I might use a large can of green chilies, especially if I use the heavy cream and add the jack cheese.

Make sure to toast the cumin, it really makes a difference.

Fresh Corn Enchilada Soup
2 teaspoon cumin seeds
2 tablespoons butter
1 large yellow onion, chopped
8 ears of corn (8-9 cups or kernels)
3 garlic cloves, minced
½ teaspoon kosher salt
1 quart chicken broth
1 8 oz. container sour cream
½ cup non-fat (whatever you have on hand) milk or
1 cup whipping cream (see note)
1 small can diced green chiles
½ cup shredded jack cheese, optional (see note)
Tortilla chips
Might’ve Been Guacamole (but the tomatoes got in the way)



Prepare guacamole, cover and set aside until ready to use. If you’re serving the soup right away keep guacamole at room temperature, otherwise refrigerate until ready to serve the soup. Bring to room temperature for hot soup and keep chilled if serving soup chilled. 

Slice corn kernels from cobs, set aside until ready to use. 

Warm a large pot over medium heat and toast cumin seeds. (More than you ever wanted to know about toasting cumin seeds but very helpful.)

Once the seeds are toasted add butter and onions. Cook, covered, stirring occasionally, until softened, 5 minutes. Stir in garlic, salt and corn to combine. Add chicken broth. Bring to a simmer, and cook for 15 minutes. Carefully remove about tow cups of corn from the pot.

Meanwhile, whisk together sour cream and milk or whipping cream.

Using an immersion blender puree until smooth. If you use a regular blender do this in 2 cup batches, drape a clean dishtowels over the lid and hold in place with your hand making sure none of the hot soup overflows. Whisk in the mixed creams. Return reserved corn to pot. Add diced green chilies and cheese if desired. To serve the soup hot, heat gently (do not boil); to serve cold, chill at least 2 hours.  

Pour about 2 cups of soup into a bowl, sprinkle 3 or 4 crushed tortilla chips over soup and top each serving with 2 tbsp. guacamole. Serve with tortilla chips and remaining guacamole.

Note: In the winter months when you’re forced to use frozen or canned corn the extra richness of the cream and cheese works great. I find it’s too rich on a hot day. Make sure to heat the soup until the cheese is melted.
Also, the soup may thicken up when chilled if it does thin to desired consistency with milk or broth.

Might’ve Been Guacamole (but the tomatoes got in the way)

4 medium tomatoes, rough chop
¼ cup chopped cilantro
1 small white onion, finely chopped
2 ripe avocados, diced
2 serrano peppers
2 teaspoons lime juice
1 teaspoon kosher salt

Gently combine all ingredients.