Corn Soup with Pico de Gallo

Transport your taste buds to the vibrant flavors of the Southwest with a delightful bowl of Corn Soup with Pico de Gallo. This tantalizing Southwestern soup, crafted with the perfect blend of seasonings and succulent pico de gallo, emanates a wonderful aroma that beckons family and friends to gather around the dinner table. Created by Elaine Sweet from Dallas, Texas, this soup’s fabulous flavor and enticing presentation make it an instant hit at every meal.

INGREDIENTS:

• 3 corn tortillas (6 inches), cut into 1-inch strips
• 4 medium ears sweet corn, husks removed
• ½ teaspoon canola oil
• ½ teaspoon each salt, pepper, and paprika
• 1 medium red onion, chopped
• 1 bacon strip, chopped
• 6 garlic cloves, minced
• ¼ cup all-purpose flour
• 3 cups reduced-sodium chicken broth
• 1 cup fat-free milk
• 1 can (4 ounces) chopped green chilies
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ cup minced fresh cilantro
• ¼ cup lime juice

PICO DE GALLO:

• 2 plum tomatoes, chopped
• 1 medium ripe avocado, peeled and chopped
• 1 small serrano pepper, seeded and chopped
• 1 garlic clove, minced
• ¼ teaspoon salt
• ¼ teaspoon pepper

PREPARATION:

1. Preheat the oven to 350°F. Arrange the tortilla strips on a baking sheet coated with cooking spray and bake for 8-10 minutes until crisp.
2. Rub the corn with canola oil and sprinkle with salt, pepper, and paprika. Grill the corn over medium heat, turning frequently, until tender, about 10-12 minutes. Cool slightly, then cut the corn from the cobs and set aside.
3. In a large saucepan, sauté the chopped onion and bacon for 5 minutes. Add the minced garlic and cook for an additional minute. Stir in the flour until blended, then gradually add the chicken broth. Bring to a boil and cook and stir for 2 minutes or until thickened. Add the corn, milk, chopped green chilies, ground cumin, and dried oregano. Heat through and remove from heat.
4. Stir in the minced cilantro and lime juice to the soup mixture.
5. Prepare the pico de gallo by combining the chopped tomatoes, chopped avocado, chopped serrano pepper, minced garlic clove, salt, and pepper in a separate bowl.
6. Serve the Corn Soup with Pico de Gallo and garnish with the crisp tortilla strips.

SERVINGS: 6 servings

PREP/TOTAL TIME: 50 minutes (Preparation: 30 minutes, Cook: 20 minutes)

TIPS:

• For a spicier kick, leave the seeds in the serrano pepper when making the pico de gallo.
• The pico de gallo adds a refreshing and tangy flavor to the Corn Soup. Serve it on the side or spoon it directly into the soup for an extra burst of taste.

In conclusion, the Corn Soup with Pico de Gallo is a tantalizing culinary creation that embodies the rich and robust flavors of the Southwest. Elaine Sweet’s exquisite recipe, perfected in Dallas, Texas, brings together the natural sweetness of corn, smoky notes from the grill, and a medley of savory seasonings. The delightful aroma and striking colors of this Southwestern soup entice family and friends to gather around the dinner table for an unforgettable dining experience.

The addition of the crisp tortilla strips adds a delightful crunch to every spoonful, enhancing the overall texture of the dish. Furthermore, the zesty Pico de Gallo, with its blend of fresh tomatoes, creamy avocado, and a touch of heat from the serrano pepper, complements the Corn Soup perfectly, elevating the flavors to new heights.

Elaine’s Corn Soup with Pico de Gallo is a harmonious symphony of tastes and aromas that captures the essence of Southwest cuisine. It brings together the warmth of family gatherings and the vibrant spirit of Texas in each bowl. Whether enjoyed as a comforting meal or served at a gathering of loved ones, this soup is sure to be a cherished addition to any menu.

So, indulge in the wonderful flavors of the Southwest and savor the blissful memories this delightful soup evokes. With each spoonful of Corn Soup with Pico de Gallo, experience the essence of Texas, bringing the comfort of home to every culinary journey.