Creamy corn soup is a traditional dish with deep roots in Latin American cuisine, especially in Mexico and Central American countries where corn is a fundamental ingredient. Known in some regions as "crema de elote" or simply "corn soup," this preparation reflects the importance of corn not only as a staple food but also as part of the cultural identity. In countries like Guatemala and El Salvador, the soup may vary slightly in ingredients and techniques, but it always maintains that sweet and comforting flavor that corn provides. Its history comes from the fusion of indigenous and Spanish cuisine, integrating ingredients like milk and bacon to give creaminess and flavor to this recipe that is now enjoyed in many homes.
In other Latin American countries, this soup is called by different names: in Colombia and Ecuador, it is usually called "crema de maíz," while in Argentina and Chile, it is known as "creamy choclo soup." In all cases, it is a dish that stands out for its smooth texture and its sweet and salty flavor at the same time, a combination that has won over palates throughout generations.
How to Prepare Creamy Corn Soup II
To prepare this delicious creamy corn soup you will need the following ingredients: potatoes, onion, bacon, cream-style corn, milk, pepper, and salt.
While the first two ingredients are boiling, fry the bacon in a large pot.
Remove from heat.
Take out and drain the remaining bacon grease.
Return the bacon to the pot.
Add the drained potatoes and onions and the remaining ingredients to the pot.
Place over medium-low heat.
Heat thoroughly.
Stir frequently and serve.
If you want a more intense flavor, use 2 or 3 extra strips of bacon; it adds a bit more flavor.
You can also take advantage and add what's left at the bottom of the pot for additional flavor.
I use a smaller can of cream-style corn and a similar can of whole kernel corn.
If children are involved, reduce the pepper to 1/2 teaspoon.
The milk can be increased to 1 cup or more to achieve the desired consistency.
As a cost-saving alternative, substitute with reconstituted powdered milk.
For a richer soup, use half-and-half instead of milk for the initial amount.
This soup keeps well if there are any leftovers.
An interesting fact: someone wrote to me to say how similar this recipe was to theirs. The difference was that they boiled the potatoes without the onion, but cooked the onion with the bacon to blend the onion and bacon flavors.
They used 1/2 pound or more of bacon for the "double portion."
I tried it that way and I was converted!
