Recipe by duonyte
From "The Mexican Slow Cooker" by Deborah Schneider. So many recipes in this book look so appealing. I have not made this one yet, but it contains so many ingredients I love. The author first tasted this soup at the Xochimilco market south of Mexico City.
Top Review by DailyInspiration
We enjoyed this very tasty, but spicy soup. I could not find good fresh corn so I did have to use frozen corn (thawed). I also modified the soup a bit and hope I did not take away from the intended taste. I used organic chicken broth vs. water, left out the jalapenos, and the espozote leaves (I found them, but wasn't sure we would like them in the soup). Otherwise, I kept to the recipe and instructions. I would like to try this soup again when corn is in season as I think it would be even better. Made for PRMR, March, 2013.
- 1 tablespoon vegetable oil
- 1 cup diced white onion
- 2 jalapeno chiles (stemmed, seeded and quartered)
- 4 poblano chiles (roasted, seeded and diced)
- 4 anaheim chilies (roasted, seeded and diced)
- 3 cups fresh corn kernels (about 4 ears)
- 6 cups water
- 2 teaspoons kosher salt
- 10 large epazote leaves, shredded (about 2 tbl)
- 1⁄2 bunch fresh cilantro, finely chopped
- 1⁄2 teaspoon ground black pepper
Directions See How It's Made
- In a 10-inch skillet, heat the oil over medium heat.Add the onion and all the chiles and cook,stirring, until the onion is soft and pale gold, about 5 minutes. Transfer to a 5 quart slow cooker.
- Place the corn in a food processor and pulse several times, until the kernels are broken up but it is not quite smooth. Add to the slow cooker along with the water and salt.Cover and cook on low for 6 hours.
- Stir in the epazote, cilantro, and pepper. Puree in batches in a blender, or with an immersion blender right in the crockpot, until it is smooth.
- If necessary, thin the soup with a little water. Taste and adjust seasoning before serving.