Mexican Corn Soup

Mexican Corn Soup
Total Time

30 min.

Serving & Size

250 ml

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Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Thick cut bacon 113 g 1/4 lb
Onion, chopped 250 mL 1 cup
Garlic, finely chopped 2 cloves 2 cloves
Dried oregano 2.5 mL 1/2 tsp
Creamed corn, canned 750 mL 3 cups
Corn niblets, frozen 125 mL 1/2 tsp
Diced tomatoes, canned with juice (no added salt preferred) 796 mL 26 oz.
Campbell’s® Mexican Tortilla Concentrated Soup Base
375 mL
1.5 cups

Fully flavoured soup base, specifically developed for fresh garnish to be added for a complete soup flavour profile.

Water 375 mL 1.5 cups
Chopped fresh flat-leaf parsley 45 mL 3 tbsp
Coarse salt and freshly ground black pepper to taste
1. In a stock pot over medium heat, cook bacon, until brown and crisp, about 6-8 minutes. Remove bacon to a paper towel lined plate to drain. Set aside.
2. Add onions to bacon fat and cook, stirring frequently until soft and translucent.
3. Add garlic and oregano and stir for another minute.
4. Add creamed corn and corn niblets to saucepan with Campbell's® Mexican Tortilla Concentrated Soup Base, water, and canned tomatoes (with juice). Bring to a low boil and simmer over medium-low heat until thickened, about 15-20 minutes.
5. Mix in the parsley and reserved bacon and heat through.
6. Season to taste with salt and pepper.

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