Moosewood's Crema De Elote (Creamy Corn Soup)

"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."
 
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photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Kumquat the Cats fr
Ready In:
40mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • 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.
  • Add the coriander, cumin, and chiles; saute for 2 minutes.
  • Add the chopped tomatoes and cook until they are juicy.
  • Add the potatoes, bell peppers and vegetable stock; cover and simmer until the potatoes are tender, about 10 minutes.
  • Add the corn and heat thoroughly.
  • In a blender, puree about half of the soup with the milk and cheese.
  • Stir the puree back into the soup pot.
  • Add salt and pepper to taste.
  • Heat slowly until the soup is hot but not boiling.

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Reviews

  1. excellent
     
  2. Wonderful soup! I really enjoy this and with some hot fresh bread it made a great meal! Thank you for posting. ZWT5
     
  3. 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.
     
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