CREMA DE ELOTE (CORN CHOWDER WITH ROASTED PEPPERS)
Provided by Molly O'Neill
Categories dinner, weekday, soups and stews, appetizer, main course
Time 50m
Yield Four servings
Number Of Ingredients 11
Steps:
- If using fresh corn, husk and remove all of the corn silk, then cut the kernels from each cob with a sharp knife; transfer to a food processor. Scrape all the remaining corn from the cobs, using the end of a spoon, and add to the rest. There should be between 2 1/2 and 3 cups of corn. Place in the food processor.
- Heat half of the butter in a small skillet over medium heat. Add the onion and cook until soft, 6 or 7 minutes, then stir in the garlic and cook a minute longer. Scrape the mixture into the corn along with the cornstarch and 1/4 cup water. Process until smooth. Melt the remaining butter in a medium-large saucepan set over medium heat. Add the corn puree and stir constantly for several minutes until quite thick.
- Whisk in the milk, turn the heat to medium-low, partly cover and simmer 15 minutes, stirring often. Strain through a medium-mesh sieve. Rinse out the pan, return the strained soup to it and stir in the diced chiles poblanos and the cream. Season with salt and simmer over medium-low heat for 10 minutes longer, stirring frequently.
- To serve, thin the soup with additional milk if it is thicker than heavy cream. Ladle into small, warm soup bowls. Garnish with the fresh cheese and chopped parsley, and serve immediately.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 37 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 22 grams, Sodium 835 milligrams, Sugar 17 grams, TransFat 0 grams
CREAMY CORN SOUP
Make and share this Creamy Corn Soup recipe from Food.com.
Provided by kiwidutch
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- On medium-high heat, add butter to a large saucepan and saute onion, celery and flour until onion is translucent. Add the corn and saute for an additional 4 minutes.
- At this point, the mixture can be covered and refrigerated and finished at a later date.
- When ready to serve, add the cream and half and half, and return to the stovetop over a medium-high heat, stirring constantly. Add the parsley, and salt and pepper according to taste.
- Transfer the soup mixture to a blender or food processor and puree until smooth.
- Strain the soup mixture to remove all the corn husks, return to the saucepan and heat gently on the stovetop stirring constantly until heated through.
- Serve with a garnish of fresh parsley.
Nutrition Facts : Calories 526.5, Fat 45.2, SaturatedFat 27.9, Cholesterol 149.2, Sodium 146.1, Carbohydrate 27.4, Fiber 2.5, Sugar 2.1, Protein 7.7
MOOSEWOOD'S CREMA DE ELOTE (CREAMY CORN SOUP)
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
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
More about "moosewoods crema de elote creamy corn soup food"
CREMA DE ELOTE - THE OTHER SIDE OF THE TORTILLA
From theothersideofthetortilla.com
- Spread the frozen corn on a parchment paper-lined baking sheet and put under the broiler on high for 10-12 minutes. Corn should start to roast but should not turn completely brown. Remove from broiler and allow to cool for 5 minutes.
- Set aside 1/2 cup of the corn for garnishing and put the remaining 3 cups of roasted corn in a blender or food processor.
- Add chicken broth, whole milk, onion and salt to the blender and run on high until completely smooth.
ELOTE RECIPE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
CREAM OF CORN SOUP RECIPE - MEXICAN FOOD …
From mexicanfoodjournal.com
10 BEST MOOSEWOOD SOUPS SOUP RECIPES
From yummly.com
MOOSEWOOD'S VERY CREAMY VEGETABLE …
From cdkitchen.com
CREMA DE ELOTE (CORN SOUP)
From elrestaurante.com
YOU ASKED FOR IT: SMOOTH AND CREAMY CREMA …
From sun-sentinel.com
MEXICAN STREET CORN SOUP - MIDWEST FOODIE
From midwestfoodieblog.com
BEST ELOTE CORN SOUP RECIPE - HOW TO MAKE …
From delish.com
ELOTE (MEXICAN CORN) SOUP - A COZY KITCHEN
From acozykitchen.com
MOOSEWOOD RESTAURANT - WIKIPEDIA
From en.wikipedia.org
THIS ELOTE-INSPIRED SOUP IS SUMMER CORN AT ITS BEST | SAVEUR
From saveur.com
MOOSEWOOD'S CREMA DE ELOTE (CREAMY CORN SOUP) …
From pinterest.co.uk
MOOSEWOOD'S CREMA DE ELOTE (CREAMY CORN SOUP) …
From pinterest.com
MEXICAN STREET CORN SOUP | SAVEUR
From saveur.com
MEXICAN STREET CORN (ELOTE RECIPE) - NATASHASKITCHEN.COM
From natashaskitchen.com
RECIPES FROM THE MOOSEWOOD COOKBOOK – SCHOOLHOUSE
From schoolhouse.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
LA PALAPA GRILL & CANTINA - ELLICOTT CITY, MD ON OPENTABLE
From opentable.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love