Return to Main Recipes Page/Return to Home Page

Corn Soup, Mexican (Sopa de Elote) (D, TNT)
Source: Adapted from "Cuisines of Mexico," by Diana Kennedy
Serves: 6

4 cups fresh corn kernels, cut and scraped from 5 or 6 ears of corn, or approximately 2 10-ounce packages of frozen corn kernels, thawed
4-1/2 cups milk
1/4 cup butter, softened
1 tsp. sea salt
2 poblano chilies, roasted, peeled, seeded, and diced
6 tbsp. Monterey Jack cheese, shredded
6 corn tortillas, cut into thin strips and fried crisp

Combine corn and 1 cup of the milk in a blender. Puree 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 puree 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 approximately 15 minutes, stirring to avoid sticking.

In each of 6 warm soup bowls, put 1 tbsp. each of the diced chilies and shredded cheese. Ladle the hot soup into the bowls and garnish with a few tortilla strips.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A