Sopa De Elote (Corn Soup)
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 cups fresh corn kernels (cut and scraped from 5 or 6 ears corn ) or (10 ounce) packages frozen corn kernels, thawed
- 4 1⁄2 cups milk
- 1⁄4 cup butter, softened
- 1 teaspoon sea salt
- 2 poblano chiles, roasted, peeled, seeded, and diced
- 6 tablespoons shredded monterey jack cheese
- 6 corn tortillas, cut into thin strips and fried crisp
directions
- Combine corn and 1 cup of the milk in a blender.
- Purée at high speed until smooth; set aside.
- In a heavy, 3-quart nonreactive stock pot, heat the butter over medium heat until melted and bubbly.
- Add the corn purée and cook over medium heat for about 5 minutes, stirring constantly.
- Add the remaining 3 1/2 cups milk and the salt; bring mixture to a boil.
- Reduce heat to low and simmer for about 15 minutes, stirring to avoid sticking.
- In each of 6 warm soup bowls, put 1 tablespoon each of the diced chiles and shredded cheese.
- Ladle the hot soup into the bowls and garnish with a few tortilla strips.
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RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"