In season

Sweet corn soup

This Mexican-style corn soup is delicately spiced with garlic, chilli and cumin. The crunchy tortilla strips and jalapeños sour cream are both moreish, so make sure to have plenty on hand.



1.Heat the oil in a large saucepan, add the onion, garlic, chilli flakes and cumin and cook, stirring, over a medium heat until soft. Add the stock, 1 cup of the corn, creamed corn and potato. Bring to the boil then simmer, uncovered, for about 15 minutes or until the potato is soft.
2.Blend or process the soup in batches until smooth. Return the soup to the same pan then stir in the remaining corn and cream. Stir over a low heat until corn is tender.
3.Put a decent quantity of oil in a large frying pan over a high heat, and cook the tortilla strips in batches until they’re golden brown. Drain on paper towel.
4.Combine the sour cream, jalapeños and lime zest in a bowl.
5.Ladle the soup into bowls and top each with a dollop of the jalapeños sour cream and some coriander. Serve with the tortilla strips on the side.

Suitable to freeze without topping. Suitable to microwave. You can make the jalapeños sour cream ahead of time and refrigerate until ready to use.


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