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Sopa De Elote (Fresh Corn Soup)
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 35 min
- Servings
- 4.00 bowls of soup, serving(s)
Categories
- Soup
Cuisine
- Mexican
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Sopa De Elote (Fresh Corn Soup) brings together 4 cups corn kernels, if frozen, defrosted, 1 onion, chopped, 3 tablespoons butter in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 4 cups corn kernels, if frozen, defrosted
- 1 onion, chopped
- 3 tablespoons butter
- salt
- 4 cups chicken stock
- 1 cup sour cream
- 6 tablespoons cottage cheese or 6 tablespoons cream cheese, chopped
- 2 poblano chiles, peeled, seeded and diced or 1 (4 ounce) can california green chilies, chopped
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Instructions
Combine the corn kernals and the onion in a food processor and process to a puree. Heat the butter in a saucepan, add the puree and cook over moderate heat, stirring, for 5 minutes.
Stir in the chicken stock and season with salt if necessary.
Simmer, over low heat, for 10 minutes longer.
Stir in the sour cream and simmer for a few minutes longer.
When ready to serve, strain the soup. Have ready 4 soup bowls, each with a tablespoon of cheese and about 2 teaspoons chili, and pour the soup which should be the consistency of heavy cream.
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