Corn Soup with Fresh Tomato Salsa

A student showed this recipe to me years ago. What you do is put a spoonful of cream cheese in the bottom of a soup bowl; ladle in the soup; stick corn chips into the cream cheese so they stand up; and spoon tomato salsa in the middle. The combination of textures and flavors is definitely summertime!


  • 4 cups corn (about 5 ears)recipedetail_generic-19-200x140
  • 1 cup water
  • 3-1/2 cups milk
  • salt
  • 2 lbs. fresh tomatoes, chopped
  • 1 large white onion, chopped
  • 1 tsp. minced garlic
  • 4 tomatillos, chopped (if available)
  • 1 jalapenos, minced
  • 4 Tbs. minced fresh cilantro
  • 8 Tbs. cream cheese
  • 48 tortilla chips


Remove the corn from the cob and milk the cob for the remaining liquid. Puree this slightly in a food processor and place in a saucepan with the water, milk and a dash of salt. Bring to a boil and simmer for 10 minutes, stirring now and then so it doesn’t stick. It will be slightly thickened.

To make the salsa, combine the chopped tomatoes, with their juice, with the onion, garlic, tomatillos, jalapenos, and cilantro. Taste and add salt to taste at the last minute.

For each serving, place in the bottom of a warm soup bowl, a Tbs. of cream cheese and 6 tortilla chips. Spoon a couple of spoonfuls of salsa over the chips and pour the hot corn soup over. Serve immediately.