Description
Creamy Mexican street corn soup (elote chowder) made with sweet corn, elote spices, and a rich touch of cream. It’s warm, comforting, and delicious.
Ingredients
- Ingredients
- Pastured Butter, unsalted
- Onions, finely diced
- Garlic Cloves, minced
- Poblano Pepper, deseeded and diced
- Campari or Vine-Ripened Tomatoes, diced 1/4 inch
- Frozen Sweet Corn or fresh sweet corn – defrosted
- Chicken or Vegetable Stock
- Potatoes, peeled and diced—I love waxy baby potatoes for this recipe, but you can also use a starchier potato like Yukon Gold.
- Heavy Cream or Mexican Crema – for a dairy free version, swap with coconut milk
- Queso Fresco or Queso Fresco
- Spice and Seasoning
- Smoked Paprika (optional, for a hint of smokiness)
- Cumin Powder
- Chile Powder
- Bay Leaves
- Salt
- Pepper
- Garnish
- Cotija Cheese
- Cilantro
- Lime
Instructions
- Step-by-Step Instructions for Mexican Street Corn Soup
- Prep the ingredients: finely dice the onions, tomatoes, and deseed and dice the poblano peppers.
- First, heat the enameled Dutch oven over moderately low heat. Add the butter and diced onions, stirring until softened, about 7-10 minutes.
- Add the diced deseeded and chopped poblano peppers and stir for 2 minutes.
- Then, add the diced or pureed tomatoes, stir for 4 minutes, and add a pinch of salt and spices.
- Then, add the corn kernels to the pot and cook until tender.
- Then, pour in the chicken broth (or veggie broth), bay leaves, and diced potatoes.
- Lower the heat to low and simmer for 10-15 minutes, allowing the flavors to mix well.
- Blend 1½ cups of cooked corn, heavy cream, and milk using an immersion or regular blender. Leave some corn kernels for texture.
- Stir in the blended corn and heavy cream mixture, minced garlic, cheese, salt, and pepper.
- Taste and adjust the seasonings to get the flavors just right.
- Finally, pour the creamy soup into bowls. Top with cotija cheese or queso fresco, cilantro, and a squeeze of lime juice.
- Optional: add a dollop of sour cream and crumbled tortilla chips.