Sopa De Elote (Mexican Corn Soup)

Submitted by Chef Tweaker

"Posted from a Sparkpeople challenge for healthy recipes. I've made this but not recently. About time since corn is in season again! From: Steven Raichlen's Healthy Latin Cooking Epazote- I haven't had this and it turned out OK. Other names for it: Pigweed, wormseed, lamb's quarters, goosefoot and Jerusalem oak. He claims there is no substitute but I'm guessing thyme or oregano would work."

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 poblano chiles or 1 green bell pepper
• 1 medium onion, quartered
• 2 garlic cloves
• 473.18 ml corn kernels, fresh (or frozen and thawed)
• 6 sprig epazote, fresh (or dried)
• 1 bay leaf
• 946.36 ml chicken broth
• 44.37 ml cilantro, chopped
• salt
• pepper
• 14.79-29.58 ml pure chile powder
• 1 lime, cut into 4 wedges

directions

1. Place a comal (Mexican griddle used for cooking tortillas) or a cast iron skillet over medium-high heat. Add the pepper, onions and garlic. Roast turning occasionally, until nicely browned.
2. As they brown, transfer to a plate to cool. The garlic will take 3-4 minutes and the pepper and onions will take 6-8 minutes.
3. Using plastic gloves, scrape as much skin off the pepper as you can.
4. Finely chop the pepper, onions and garlic.
5. In a large saucepan over medium heat, combine the peppers, onions, garlic, corn 2 sprigs of epazote, the bay leaf and stock or broth. Bring to a simmer.
6. Reduce the heat to medium-low and gently simmer for 8-10 minutes, or until the corn is soft. Remove and discard the bay leaf.
7. Puree the soup in a blender; return it to the pan. Stir in the cilantro and cook for 1 minute. Season with salt and pepper.
8. Ladle the soup into serving bowls and garnish each with a sprig or sprinkling of epazote and a sprinkling of chili powder.
9. Serve each with a lime wedge for squeezing into the soup.

Reviews

[loof751]

This is a great and tasty soup! Love the roasting of the poblano, onion and garlic - I think it really added a lot to the flavor. I used Mexican oregano instead of the epazote. The chili powder (mine was hot) and squeeze of lime were a great finishing touch for the soup. Thanks for sharing the recipe!

 

[Sydney Mike]

Followed the recipe with one exception ~ Since my vegetarian son & DIL were at the table, I made it with a homemade vegetable stock rather than with chicken broth! Even found the epazote at a local Mexican market, so that was no problem! I did use the green pepper, but that was an "either/or" kind of thing! Anyway, it made for a very tasty corn soup, not like some we've had, for sure, but certainly worthy of being made again! Thanks for posting the recipe! [Tagged & made in Please Review My Recipe]