Corn Soup

I have only made corn chowder even as a vegan. I've always thought of corn soup as being creamy which I actually love but having spent last winter in Mexico, I felt like making a more Mexican-ish soup which would have some basic ingredients used in Mexican and Latin cooking.

I started by removing all of the kernels off of the fresh corn on the cob.

After that was done I put the stripped off cobs in a pot and covered them with water. They were then boiled with carrot, onion, garlic and veggie soup broth cubes and bay leaf. This was boiled then simmered for about one hour.

During this time I prepared the soup items to be sauteed and added to the finished broth.

I chopped up onion, garlic, green peppers, jalapeno peppers, zucchini and carrots to add to the soup along with the corn. After the broth was strained I added the sauteed items to the clear broth along with diced tomatoes and cherry tomatoes chili powder, paprika, thyme, oregano, cumin, and fresh coriander.

I had some pre cooked corn flour that I use to make arepas with, so I used this to slightly thicken the soup. It was mixed in gradually until I got the desired thickness, which was not really too thick.

This was great garnished with green onions, coriander, lime juice, and slices of corn on the cob. It was gluten free which I try to stick to as much as possible not that I have problems but I feel that much better without high gluten intake.