Sabroso Elote Con Crema Recipes

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MOOSEWOOD'S CREMA DE ELOTE (CREAMY CORN SOUP)



Moosewood's Crema De Elote (Creamy Corn Soup) image

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.

Provided by Acerast

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup onion, chopped
1 garlic clove, minced
3 tablespoons butter or 3 tablespoons vegetable oil
1 teaspoon coriander seed, ground
1 teaspoon cumin seed, ground
1 tablespoon chile, minced (or to taste)
1 1/2 cups fresh tomatoes, chopped
2 cups potatoes, diced
1 bell pepper, chopped (a combination of colored ones is nice)
2 cups vegetable stock
2 1/2 cups corn, fresh cut from the cob (or frozen)
1 cup milk
1/2 cup monterey jack cheese, grated
salt, to taste
fresh ground black pepper, to taste

Steps:

  • 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.

Nutrition Facts : Calories 236.4, Fat 11.4, SaturatedFat 6.5, Cholesterol 29.3, Sodium 129.5, Carbohydrate 29.5, Fiber 4.1, Sugar 6.1, Protein 7.8

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