Corn Soup (Sopa De Elote)
photo by *Parsley*
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 3 small ears of corn (or 1-1/2 cups frozen corn, thawed)
- 1 garlic clove
- 2.46 ml salt
- 14.79 ml butter
- 1 small onion, chopped
- 3 small tomatoes, peeled and chopped (3/4 lb.)
- 946.0 ml beef broth
- 1 california chile, roasted, peeled & chopped (or 2 TBSP canned chopped green chiles)
- 2.46 ml dried oregano leaves, crushed
- 59.14 ml whipping cream
- cilantro leaf (garnish)
directions
- 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.
- 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.
- 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.
- 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.
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Reviews
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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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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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Tweaks
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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.
RECIPE SUBMITTED BY
Bayhill
Corning, California
<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>