Moosewood's Crema De Elote (Creamy Corn Soup)

Total Time
Prep 10 mins
Cook 30 mins

This is from the famous Moosewood Restaurant in Ithaca, NY. It is a wonderful combination of veggies with a Mexican flair and is especially nice in the summer when you can add the corn right off of the cob.

Ingredients Nutrition


  1. In a soup pot, saute the onions and garlic in the butter or oil on low heat for about 10 minutes, until the onions are very soft.
  2. Add the coriander, cumin, and chiles; saute for 2 minutes.
  3. Add the chopped tomatoes and cook until they are juicy.
  4. Add the potatoes, bell peppers and vegetable stock; cover and simmer until the potatoes are tender, about 10 minutes.
  5. Add the corn and heat thoroughly.
  6. In a blender, puree about half of the soup with the milk and cheese.
  7. Stir the puree back into the soup pot.
  8. Add salt and pepper to taste.
  9. Heat slowly until the soup is hot but not boiling.
Most Helpful

Wonderful soup! I really enjoy this and with some hot fresh bread it made a great meal! Thank you for posting. ZWT5

Thymestudio May 22, 2009

Excellent recipe, like all of Moosewood recipes. BF and I decided this was 5+ stars. I used 2% milk and low-fat pepper jack, then added 4 dried chiles instead of fresh. I tried it both ways, without blending and with. I think I prefered it without. Blending made it thicker. Very healthful, I'm honored to be the first to give this 5 stars! Thanks very much.

Kumquat the Cat's friend June 24, 2007