Mexican Celery & Corn Soup
Serves 6 | 45 mins

Mexican Celery Corn Soup

Client: A&G Lamattina & Sons
Agency: Ivory Design
Photographer: Craig Moody Photography


  • 2 whole Celery Hearts, chopped
  • 150ml of vegetable oil
  • 1 onion, diced
  • 2 cloves of garlic, diced
  • 1 tbsp of smoked paprika
  • Splash of white wine
  • 1L of water
  • 1L of vegetable stock
  • 2 cups of corn kernels
  • Crushed corn chips
  • Salt and Pepper


Heat oil in pot and sweat off onion, garlic and smoked paprika. Add white wine and bring liquid to boil, while constantly stirring. This will deglaze the mixture. Add celery and corn and cover with rest of liquids. Cook for 20 minutes and blitz in food processor until smooth. Garnish with more kernels and crushed corn chips. Season with salt and pepper.