One of my favorite soups to make during spring is Mexican Style Corn Soup. Not only because the colors (which are sooo pretty and helps get me excited for spring) but it's very light and makes me feel better about myself while I decide to stay in during one of those spring cold fronts and catch up on some reality TV. I also like to add a couple of chicharron pieces for a little crunch on top or even a slice of jalapeño corn bread on the side. Enjoy!
5 Cups of Chicken Stock
6 Cups of Frozen or Fresh Corn
2 Tbsp Butter
¼ Cup diced white onions
1 clove garlic minced
1 cup of Crema Mexicana or Sour Cream
In a stock pot melt the butter, and saute the onions and the garlic until they are soft.
In a blender, pulse the corn and the chicken stock together to blend but keep it slightly chunky.
Add the blended mixture to the stock pot with the corn. Bring to a simmer and add the Crema Mexicana and season with salt to taste.
Top with any of the Garnishes and Enjoy!