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Sopa De Elote (Fresh Corn Soup)

Sopa De Elote (Fresh Corn Soup) created by IngridH

From The New Complete Book of Mexican Cooking, a cookbook sent to me in the Feb '09 cookbook swap by my partner, breezermom.

Ready In:
35mins
Serves:
Yields:
Units:

ingredients

directions

  • Combine the corn kernals and the onion in a food processor and process to a puree. Heat the butter in a saucepan, add the puree and cook over moderate heat, stirring, for 5 minutes.
  • Stir in the chicken stock and season with salt if necessary.
  • Simmer, over low heat, for 10 minutes longer.
  • Stir in the sour cream and simmer for a few minutes longer.
  • When ready to serve, strain the soup. Have ready 4 soup bowls, each with a tablespoon of cheese and about 2 teaspoons chili, and pour the soup which should be the consistency of heavy cream.
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RECIPE MADE WITH LOVE BY

@NELady
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@NELady
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"From The New Complete Book of Mexican Cooking, a cookbook sent to me in the Feb '09 cookbook swap by my partner, breezermom."
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  1. IngridH
    Sopa De Elote (Fresh Corn Soup) Created by IngridH
    Reply
  2. IngridH
    I love corn soup! I took a little bit of liberty with this recipe, and substituted queso fresco for the cream cheese, which I think was a great addition to the flavor. I also garnished with some fresh basil, and some ancho chile powder, both flavors that really enhance the corn. Although the recipe calls for straining the mixture before serving, I opted not to, and instead used a hand blender to puree it even more finely in the pan. I like the texture this way, and so did DH. He actually thought it should be a bit thicker, which I may accomplish next time by adding a little flour between steps one and two. My only issue, and it's a minor one, was the balance of flavor between the corn and the onion. I thought the onion was a little strong, so next time I think I'll either use a little less, or use a sweet onion instead of the plain yellow onion that I used this time. Overall, a very good recipe, that I will definately make again. This was very easy to make, and well suited to a light weeknight dinner. Made for ZWT5 by one of the Cooks with Dirty Faces.
    Reply
  3. IngridH
    I love corn soup! I took a little bit of liberty with this recipe, and substituted queso fresco for the cream cheese, which I think was a great addition to the flavor. I also garnished with some fresh basil, and some ancho chile powder, both flavors that really enhance the corn. Although the recipe calls for straining the mixture before serving, I opted not to, and instead used a hand blender to puree it even more finely in the pan. I like the texture this way, and so did DH. He actually thought it should be a bit thicker, which I may accomplish next time by adding a little flour between steps one and two. My only issue, and it's a minor one, was the balance of flavor between the corn and the onion. I thought the onion was a little strong, so next time I think I'll either use a little less, or use a sweet onion instead of the plain yellow onion that I used this time. Overall, a very good recipe, that I will definately make again. This was very easy to make, and well suited to a light weeknight dinner. Made for ZWT5 by one of the Cooks with Dirty Faces.
    Reply
  4. NELady
    From The New Complete Book of Mexican Cooking, a cookbook sent to me in the Feb '09 cookbook swap by my partner, breezermom.
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