Lunche for 4

Sweet Corn Cream Soup

Name: Sweet Corn Cream Soup
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 1/2 cups corn kernels; 2 tbsp butter; 1/3 cup white onion; 2 cloves garlic; 2 cups chicken broth; 2 cups milk; 1 tbsp all-purpose flour; salt and pepper to taste (optional); 1 pepper poblano pepper; 1/2 cup queso fresco; salt and pepper to taste (optional); 4 tbsp mexican cream or heavy cream for garnish (optional)

Corn, poblano, onion, and garlic simmer with milk and broth before blending into a smooth, creamy soup.

Typical price

$6.15for 4 servings

$1.54 per serving$6.15 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: mexicoinmykitchen.com

35 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Mexican Budget Lunches Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Corn kernels$0.09/oz typical	13 oz	$1.13Typical price
Butter$0.40/oz typical	1 oz	$0.40Typical price
Onions$1.29/lb typical	0.1 lb	$0.13Typical price
Garlic$0.75 each typical	0.25	$0.15Typical price
Broth or stock$0.07/oz typical	17 oz	$1.16Typical price
Milk$0.04/oz typical	17 oz	$0.68Typical price
Poblano and other fresh chiles$0.60 each typical	1	$0.60Typical price
Blue cheese, brie, queso fresco, paneer$0.80/oz typical	2 oz	$1.60Typical price
Heavy cream$0.22/oz typical	1 oz	$0.23Typical price
Total for the servings shown		$6.15

Pantry staples you likely have

FlourSalt and pepper

Not included in the cost.

Ingredients

2 1/2 cups corn kernels
2 tbsp butter
1/3 cup white onion
2 cloves garlic
2 cups chicken broth
2 cups milk
1 tbsp all-purpose flour
salt and pepper to taste (optional)
1 pepper poblano pepper
1/2 cup queso fresco
salt and pepper to taste (optional)
4 tbsp mexican cream or heavy cream for garnish (optional)

Steps

Roast the poblano on a baking sheet at 450 F for 10 minutes, turning once.
Cover the roasted poblano for 5 minutes, then peel, seed, and chop it.
Melt the butter in a 4-quart pot over medium heat, add onion and garlic, and cook for 5 minutes.
Stir in the flour and cook for 1 minute, then slowly add the broth and milk.
Add the corn and poblano, season with salt and pepper, and simmer for 10 minutes.
Blend the soup until smooth, stir in the queso fresco, and cook for 4 minutes.

Swaps

Onions for Red onionsabout $0.20/lb more at typical prices
Heavy cream for Evaporated or condensed milkabout $0.08/oz less at typical prices
Milk for Almond, soy or oat milkabout $0.01/oz more at typical prices
Butter for Margarine and vegan butterabout $0.15/oz less at typical prices