Name: El Salvadoran Corn Soup: 7 Easy Steps to Make It at Home
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: El Salvadoran, Central American
Ingredients: 2 cups fresh or frozen corn kernels; 1/2 lb diced chicken or pork (optional for traditional versions); 1 small onion, chopped; 2 garlic cloves, minced; 2 carrots, peeled and chopped; 1 medium potato, peeled and diced; 1 small zucchini, chopped; 1/2 cup chopped green beans; 1 tomato, chopped; 1/4 cup chopped cilantro or parsley; 1 tbsp vegetable oil; 1 tsp ground cumin; 6 cups chicken or vegetable broth; Salt and pepper to taste; Lime wedges and warm tortillas for serving

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Did you know that soups featuring corn are among the most comforting and nutrient-dense traditional dishes worldwide yet many people overlook the magic of El Salvadoran Corn Soup? This rich, creamy, and hearty soup is more than just a meal it’s a flavorful hug in a bowl that reflects the culinary soul of El Salvadoran.

Whether you’re craving something warm and nostalgic or looking to expand your cooking repertoire with Latin American flavors, this soup hits the mark. In this post, you’ll learn exactly how to prepare El Salvadoran Corn Soup in 7 simple steps, using everyday ingredients with authentic flair.

Ingredients List

Before we get started, let’s talk about what you’ll need to make this delicious soup come to life. These ingredients blend sweet, savory, and earthy flavors to create a dish that’s deeply satisfying and uniquely El Salvadoran.

Main Ingredients:

Fresh corn kernels (3 cups or 4 ears of corn) – for a sweet, creamy texture
Chicken thighs (1.5 pounds, bone-in preferred) – adds rich flavor and depth
Chicken broth (6 cups) – the savory base
Yuca (cassava) (1.5 cups, peeled and cubed) – adds body and starchy richness
Chayote (1, peeled and cubed) – for subtle sweetness and texture
Green plantain (1, sliced) – a traditional thickener and flavor booster
Onion (1, chopped)
Garlic cloves (3, minced)
Cilantro (½ cup, chopped)
Oregano (1 tsp)
Cumin (½ tsp)
Salt and pepper – to taste
Lime wedges – for serving

Optional Substitutions:

Replace yuca with potatoes if unavailable.
Use vegetable broth for a vegetarian version.
Swap chicken with turkey or tofu for dietary preferences.

Tip: Using fresh corn is ideal, but frozen corn will also work in a pinch!

Timing

Here’s what to expect time-wise when preparing this flavorful dish:

Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 90 minutes

That’s 20% faster than many traditional Latin American El Salvadoran Corn Soup recipes, making it perfect for a weekend meal without hours of effort.

Step-by-Step Instructions

Step 1: Prep the Base

In a large pot, toast a 2 teaspoon of oil over medium heat. Add chopped onions and garlic. Sauté until golden and fragrant, about 3–5 minutes. This step builds the savory foundation of your soup.

Pro Tip: Add a pinch of salt early it helps the onions break down and enhances flavor from the start.

Step 2: Brown the Chicken

Add chicken thighs to the pot and brown on each side for 4–5 minutes. This caramelization deepens the flavor and gives the broth richness.

Step 3: Add the Broth and Spices

Pour in the chicken broth, then stir in oregano, cumin, salt, and pepper. Let it poach uncovered for 15 minutes.

Insight: Allowing this step ensures your broth becomes deeply aromatic and seasoned to perfection.

Step 4: Add Starches and Veggies

Now add yuca, chayote, and sliced plantain. These traditional ingredients give El Salvadoran Corn Soup its creamy, starchy body and distinctive character.

Step 5: Simmer Until Tender

Cover and simmer for 30–35 minutes or until all vegetables are fork-tender and the chicken is cooked through.

Step 6: Add the Corn and Cilantro

Stir in the fresh corn and chopped cilantro. Simmer for an additional 10 minutes. This stage releases the natural sweetness of the corn and brightens the dish.

Step 7: Adjust and Serve

Taste and adjust seasonings. Remove the chicken, shred it, and return it to the pot. Ladle the soup into bowls and serve with lime wedges for an optional zing.

Nutritional Information

Then’s an approximate breakdown per serving( grounded on 6 servings):

Calories: 320
Protein: 22g
Carbohydrates: 35g
Fat: 10g
Fiber: 5g
Vitamin C: 45% DV
Iron: 15% DV

Note: Exact values may vary based on substitutions or portion size.

Healthier Alternatives for the Recipe

Looking to make El Salvadoran Corn Soup even better for your dietary needs? Here are some smart swaps:

Low-sodium broth – cuts sodium while keeping flavor.
Skinless chicken breast – for lower fat and calories.
Cauliflower or zucchini instead of yuca – lowers carbs.
Olive oil over butter or lard – heart-healthy fat.
Skip plantains if watching sugar intake.

For a vegan version, remove chicken and use tofu or chickpeas with veggie broth.

Serving Suggestions

Serve El Salvadoran Corn Soup with:

Warm corn tortillas or fresh bread for dipping
A side of avocado slices or cabbage slaw
Pickled jalapeños for heat lovers
A dollop of crema or sour cream for richness

Pro Tip: Garnish with extra cilantro and lime for added freshness.

Common Mistakes to Avoid

Overcooking the yuca – it can get mushy. Check for tenderness.
Skipping the browning step – this cuts out major flavor.
Using canned corn only – fresh corn brings better texture and sweetness.
Adding cilantro too early – wait until the end for brightness.
Not seasoning enough – salt in layers for depth.

Storing Tips for the Recipe

Here’s how to keep your leftovers delicious:

Refrigerate in an airtight glass container for over to 4 days.
Freeze for up to 3 months in a labeled container.
Reheat on the stove with a splash of broth to refresh flavor.
Meal prep tip: Chop veggies ahead and store them in bags for quicker weekday cooking.

Conclusion

El Salvadoran Corn Soup is the kind of recipe that brings tradition, warmth, and simplicity into your kitchen. With just 7 easy steps, you can enjoy a dish that’s as comforting as it is flavorful.

Ready to warm up your kitchen? Try the recipe, leave a comment below, and don’t forget to subscribe for more delicious updates!

FAQs

What’s a good substitute for yuca?

Potatoes or sweet potatoes are great alternatives if you can’t find yuca.

Is this soup spicy?

Not traditionally, but you can add jalapeños or chili powder if you want heat.

Can I make this vegetarian?

Absolutely swap the chicken with chickpeas or tofu and use veggie broth.

How do I thicken the El Salvadoran Corn Soup naturally?

Plantains and yuca naturally thicken the soup as they cook down. You can also blend a portion of the soup for extra creaminess.

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