Total Time
Prep 15 mins
Cook 35 mins

This is perfect for a cold day! The cheese and sour cream make this soup delicious and if you want to make it extra special add some avocado! Recipe courtesy Ingrid Hoffmann.

Ingredients Nutrition


  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 and cayenne pepper if desired. 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. If using parsley or cilantro mix that in along with the cream, and heat through.
  5. To serve, garnish with crumbled bacon, remaining parsley or cilantro, crumbled cheese, tortilla chips or strips and avocado.
Most Helpful

I made a few changes and this was still very good--used half and half rather than cream and had no fresh tomatoes so used 2 tablespoons of tomato paste.

iris5555 February 14, 2010

I am a total soup person. I want soup ALL of the time, regardless of the weather. I thought this was REALLY good. It was simple to make and could easily pass off as something that took you a lot of time and labor to prepare. My BF loved it, my 9 yr. old son said is was heaven in a bowl, lol! I used frozen corn as I didn't want to waste what I had on hand but next time I will use fresh since this is what I would prefer. I omitted the bacon and instead sauteed the garlic and onion with some southwest chicken chunks from Tyson. Otherwise made exactly as written with parsley, queso fresco and avocado chunks...THANKS!

carmenskitchen April 09, 2009

This was good. I used two cans of corn, which were just at 3 cups. I only used 2 cups of chicken broth, but I think this was enough. I also added two cubed potatoes.

jane49423 March 24, 2009