We woke up yesterday to the first chill of the season. Oh rest assured it’s not cold cold, but for Texas there’s definitely a chill in the air. When the view out my kitchen door looks like this, it’s time for Corn Soup to make it’s annual debut.
If you have an aversion to making cold weather comfort food with ingredients that come from containers and cans, well then this here ain’t yer soup. But I encourage you, if you can, to over look the parts because the sum = one darn good soup.
Corn Soup has been around our family for longer than I can remember. Maybe Mia knows its origins? I can date my own first attempts of making the soup by the tattered and aged paper I scrawled the recipe on.
I remember calling Mia from work (once upon a time I was gainfully employed) desperate for the Corn Soup recipe. The GSD&M note paper I wrote on puts this conversation in the 1997 time frame. Before Husband. Before Littles. Before The Schell Cafe was even a twinkle in my eye.
Tried and true. It’s the perfect soup for the first chill of fall. The Littles adore it. I mean what’s not to love….
(recipe may be doubled easy for a crowd)
4 cans chicken broth (I use (1) 32 oz box Swanson’s Organic Chicken Broth)
2 cans Cream Style Corn
2 cups Pace Mild Picante Sauce
2 cups sour cream
2 cups cheddar cheese, grated
Combine broth, corn, and picante sauce in a large sauce pan. Heat over medium flame.
Place sour cream in a medium bowl. Gradually add small amounts of hot soup to the bowl of sour cream. Transfer back in to pot on stove. Continue to heat over low flame, add cheese.
Serve with Fritos.
Here’s a visual for you. It’s very important not to dump the sour cream right into your hot soup. I’m sure most of you already know that you’ll end up with a curdled mess if you do. I learned the hard way. So, learn from my own mistake, take the time to slowly add the hot soup to the sour cream. Keep adding by the ladleful until the sour cream is dissolved and hot enough to pour back into the soup!
If we are trying to be fancy or add a little green to an otherwise very yellow dinner (face it folks, it’s cheese, corn & Fritos), I add chopped green onions and/or avocados. Sometimes Husband doctors his up with chopped onions and fresh jalapeno. But this is all very high brow and completely unnecessary.
The ingredients speak for themselves. Enjoy!!!
Ah ha! THE corn soup. Is there a child in our family that does not like THE corn soup? I’m sure it is overused, but when they ask……….they shall recieve! I seem to always add cilantro to the top (and probably more Fritos than needed) Seems we got Will to start eating it because of the added Fritos. Right?
Love the photos!…they really make the blog appealing, professional, and interesting to want read and get to know you! Plus the recipes are very creative. delicious and fresh!
This corn soup looks wonderful! Cheesy and creamy and so comforting. I’m so glad you posted!! I’ve missed you!
I knew this would be yummy, so I doubled the recipe and took half to a friend, enjoyed our half for days — with and without Fritos (also bought the Chili Cheese ones…)! Also, avocados a must for flavor, color!