Sopa De Elote Mexican Corn Soup Recipes

MEXICAN CORN SOUP

Steps:

• If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside.
• In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.
• Add tomato-corn puree to saucepan with remaining 2 cups of broth and cayenne pepper if desired. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper.
• If using parsley or cilantro mix that in along with the cream, and heat through.
• To serve, garnish with crumbled bacon, remaining parsley or cilantro, crumbled cheese, tortilla chips or strips and avocado.

SOPA DE ELOTE OR SWEET CORN SOUP

Steps:

• Melt butter in a 6-quart saucepan.
• Add onion, pepper and corn.
• Saute 3 minutes over high heat, stirring constantly.
• Add half-and-half, milk and cilantro.
• Salt to taste.
• Heat to boiling.
• Immediately reduce the heat and simmer for 10 minutes.
• Ladle into bowls and sprinkle with cheese.

SOPA DE ELOTE (FRESH CORN SOUP)

Steps:

• 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.

SOPA DE ELOTE (CORN SOUP)

Steps:

• Combine corn and 1 cup of the milk in a blender.
• Purée at high speed until smooth; set aside.
• In a heavy, 3-quart nonreactive stock pot, heat the butter over medium heat until melted and bubbly.
• Add the corn purée and cook over medium heat for about 5 minutes, stirring constantly.
• Add the remaining 3 1/2 cups milk and the salt; bring mixture to a boil.
• Reduce heat to low and simmer for about 15 minutes, stirring to avoid sticking.
• In each of 6 warm soup bowls, put 1 tablespoon each of the diced chiles and shredded cheese.
• Ladle the hot soup into the bowls and garnish with a few tortilla strips.

SOPA DE ELOTE (MEXICAN CORN SOUP)

Steps:

• Place a comal (Mexican griddle used for cooking tortillas) or a cast iron skillet over medium-high heat. Add the pepper, onions and garlic. Roast turning occasionally, until nicely browned.
• As they brown, transfer to a plate to cool. The garlic will take 3-4 minutes and the pepper and onions will take 6-8 minutes.
• Using plastic gloves, scrape as much skin off the pepper as you can.
• Finely chop the pepper, onions and garlic.
• In a large saucepan over medium heat, combine the peppers, onions, garlic, corn 2 sprigs of epazote, the bay leaf and stock or broth. Bring to a simmer.
• Reduce the heat to medium-low and gently simmer for 8-10 minutes, or until the corn is soft. Remove and discard the bay leaf.
• Puree the soup in a blender; return it to the pan. Stir in the cilantro and cook for 1 minute. Season with salt and pepper.
• Ladle the soup into serving bowls and garnish each with a sprig or sprinkling of epazote and a sprinkling of chili powder.
• Serve each with a lime wedge for squeezing into the soup.

CORN CHOWDER (SOPA DE ELOTE) - SAN ANGEL INN RESTAURANTE - MEXICO PAVILION - EPCOT

Steps:

• Using a medium sauce pan over medium heat, heat the butter. Saute the onions until translucent.
• Add the garlic and saute until fragrant, about 1 minute.
• Sprinkle the flour over the pan and cook, stirring with a wooden spoon.
• Cook the roux without coloring, about 2-3 minutes.
• Gradually whisk in the half and half.
• Add corn and peppers and simmer to thicken, about 10 minutes.
• Season with salt, to taste.
• Working in batches, puree soup in a food processor or blender.
• If desired, for an extra smooth texture, after pureeing pass through a mesh strainer.
• To serve, divide garnishes, if using, between serving bowls, ladle hot soup on top and serve immediately.