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    You are in: Home / Recipes / Corn Soup (Sopa De Elote) Recipe
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    Corn Soup (Sopa De Elote)

    Corn Soup (Sopa De Elote). Photo by loof

    1/5 Photos of Corn Soup (Sopa De Elote)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Bayhill's Note:

    Posted for the Zaar World Tour-Mexico. I haven't tried this recipe yet, but I plan to. Pureeing the corn in this recipe gives this soup a creamy appearance.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      If using fresh corn, cut kernels from cobs. Scrape cobs with a spoon; discard cobs. Measure corn; you should have about 1-1/2 cups. Puree 3/4 cup corn in a blender or food processor; set aside.
    2. 2
      Mash garlic with salt to make a paste. Melt butter in a large saucepan. Add onion and garlic paste. Cook until onion is tender but not browned. Add tomatoes.
    3. 3
      Cook slowly 10 minutes, mashing tomatoes with a spoon. Add broth, chiles, oregano, pureed corn and whole corn kernels. Taste and add salt if needed.
    4. 4
      Bring to a boil; reduce heat. Cover and simmer 30 minutes. Stir in cream. Cook until heated through. To serve, pour into soup bowls and garnish with cilantro leaves.

    Ratings & Reviews:

    • on May 01, 2014

      45

      Tasty and easy soup! I used canned green chilis and fresh corn. I used beef broth as specified but I think I might like it better with chicken broth and will try that next time. I liked the way the pureed corn thickened the soup and added some creaminess. Thanks for sharing your recipe! Made for Spring Pick-A-Chef 2014

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    • on August 23, 2011

      55

      Excellent recipe!!! Serve it with a little crab meat or surimi. Thanks!

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    • on August 07, 2008

      35

      This was pretty good soup. I did not have any tomatoes on hand so I used a 14.5oz can of diced tomatoes instead. I did not have any beef broth but I did have some chicken stock in the freezer that I made last month so I subbed that in, and I used 2 % milk in place of the cream since I am trying to watch the fat and I already used butter. I also had a leftover grilled chicken breast from last evening that I diced up and threw in to make it a bit more hearty for dinner. I think the only thing I would change for next time would be to add more corn. The soup was really good but with it being called corn soup, I was expecting the corn to have a more prominent role in flavor of the dish. I would probably double the amount of corn next time and leave everything else the same. Thanks for a wonderful recipe.

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    Read All Reviews (7)

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    Nutritional Facts for Corn Soup (Sopa De Elote)

    Serving Size: 1 (274 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 110.7
     
    Calories from Fat 59
    53%
    Total Fat 6.5 g
    10%
    Saturated Fat 3.8 g
    19%
    Cholesterol 18.6 mg
    6%
    Sodium 818.5 mg
    34%
    Total Carbohydrate 11.0 g
    3%
    Dietary Fiber 1.6 g
    6%
    Sugars 4.3 g
    17%
    Protein 3.9 g
    7%

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