This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe
Cream of Corn Soup
by Dana Peredo
Corn chowder is made by sautéing corn with butter, onion, and garlic before blending it with milk, cream, and chicken broth. The mixture is blended until smooth and then brought to a gentle simmer; it can be served with croutons, cilantro, and a dash of chili in oil, to taste.
- Servings
- 4
- Prep
- 5 min
- Cook
- 17 min
- Category
- Appetizer
- Cuisine
- Mexican
- Serve
- Hot
- Texture
- Creamy, Smooth, Chunky, Thick, Liquid / Brothy
- Techniques
- SautéSimmer
- Meal
- LunchDinner
- Family meal
- Kids
- Holiday
- Budget friendly
- Romantic dinner
Tips
If the corn isn't very sweet, you can add half a teaspoon of sugar at the end and taste it before adding more. In the last step, you'll find the video showing how to prepare the dish.
Ingredients
Chili peppers in oil (1 teaspoon)
No price yet
Butter (2 tablespoons)
≈ $7.44 MXN
Onion (chopped white onion) (1 cup)
No price yet
Minced garlic (1 tablespoon)
No price yet
Corn on the cob (yellow, kernels removed) (500 g)
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Salt (1 teaspoon)
≈ $0.16 MXN
Ground pepper (1/2 teaspoon)
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Milk (1 cup)
$8.75 MXN$37.00 MXN/L
Cream (1 cup)
$19.45 MXN
Chicken broth (1 cup)
No price yet
Croutons (1 cup)
No price yet
Cilantro (1 bunch)
$11.00 MXN
Oil (1 tablespoon)
$0.81 MXN
WaatoPrice
Price reference: Guadalajara, Jalisco
Estimated cost so far
≈ $47.61 MXN
≈ $11.90 MXN per serving
6 of 13 ingredients
priced
Prices are approximate. · Last updated Oct 8, 2026
Some prices may be outdated.
Tools
Pot
Stove
Wooden spoon
Sieve
Blender
Frying pan
Steps
- 1. Prepare the base10 min
First, heat the oil and butter in a large skillet over high heat. Once hot and melted, add the chopped onion and 1 tablespoon of minced garlic and sauté. Then add the 500 g of corn and stir for 3 minutes.
- 2. Blend the base4 min
Once ready, immediately pour the contents of the skillet into a blender along with 1 teaspoon of salt, half a teaspoon of black pepper, 1 cup of milk, 1 cup of sour cream, and 1 cup of chicken broth. Blend thoroughly until smooth and creamy.
- 3. Strain and cook the cream7 min
Once blended (optional), strain the cream through a sieve directly into a pot over medium heat and stir continuously for 5 minutes until it comes to a gentle boil. Reduce the heat to low and continue cooking for 2 to 3 minutes. Finally, taste and adjust the seasoning to your liking.
- 4. Ready to serve
Serve immediately, and top with croutons, cilantro leaves, and a dash of chili in oil. Enjoy!
Substitutions & variations
- If you want a dairy-free version, use unsweetened coconut milk, although it gives the dish a different, sweeter, and more tropical flavor.
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