Creamy corn soup with frankfurter sausage is a comforting and popular dish in various regions of Latin America. Its origin dates back to the fusion of traditional ingredients like corn, a staple food in many indigenous cultures, together with the frankfurter sausage, which was introduced to the region through European and American influences. In countries like Mexico, Guatemala, and El Salvador, this soup is enjoyed as a homemade dish ideal for cool days or as part of a family meal.
In some Latin American countries, the soup may have similar names, though with variations according to local ingredients, such as "corn soup with sausage" or "cream of corn with sausages." Regardless of the name, this recipe stands out for its mild, creamy flavor and the combination of textures provided by the corn kernels and the sausage. Furthermore, it is a preparation that allows for multiple adaptations, adding to its popularity in different households.
How to Make Creamy Corn Soup with Frankfurt Sausage
Ingredients: Onion, Celery, Margarine, Potato, Water, Salt, Frankfurt Sausage, Bay Leaf, Dried Thyme, Corn Kernels, Flour, Milk, Peas.
Sauté onion and celery in margarine.
Add potato, water, salt, frankfurt sausages, bay leaf, and thyme.
Cover and simmer until the potatoes are almost tender.
Add corn.
Mix flour and cold milk until a smooth paste forms.
Add a little of the vegetable mixture and stir slowly into the vegetable and sausage mixture.
Simmer for 5 minutes.
Add hot milk and mix.
Garnish with peas.
Serves 6 people.
