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)

$6.15for 435 minServes 4

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

Sweet Corn Cream Soup with its ingredients

What it costs

Pick your city to see which ingredients are on sale

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

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Swap milk for almondabout $0.01/oz more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

FlourSalt and pepper

Not included in the cost.

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

Mexican Budget Lunches Cold-weather comfort Winter

Typical price

$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.

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.