Moosewood's Crema De Elote (Creamy Corn Soup)
photo by Kumquat the Cats fr
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 236.59 ml onion, chopped
- 1 garlic clove, minced
- 44.37 ml butter or 44.37 ml vegetable oil
- 4.92 ml coriander seed, ground
- 4.92 ml cumin seed, ground
- 14.79 ml chile, minced (or to taste)
- 354.88 ml fresh tomatoes, chopped
- 473.18 ml potatoes, diced
- 1 bell pepper, chopped (a combination of colored ones is nice)
- 473.18 ml vegetable stock
- 591.47 ml corn, fresh cut from the cob (or frozen)
- 236.59 ml milk
- 118.29 ml monterey jack cheese, grated
- salt, to taste
- fresh ground black pepper, to taste
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
-
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.
RECIPE SUBMITTED BY
Acerast
United States
I've been a member since 2001.