Crema de Elote Con Chipotle (Creamy Corn Soup)
Crema de Elote Con Chipotle (Creamy Corn Soup)
This delicious crema de elote, uses smoky chipotle, fresh cilantro and sweet corn! An amazing combo that will keep you warm during a chilly day.
Crema de Elote Con Chipotle (Creamy Corn Soup)
Crema de Elote Con Chipotle (Creamy Corn Soup)
This delicious crema de elote, uses smoky chipotle, fresh cilantro and sweet corn! An amazing combo that will keep you warm during a chilly day.
Servings Prep Time
4-5servings 10minutes
Cook Time
15minutes
Servings Prep Time
4-5servings 10minutes
Cook Time
15minutes
Ingredients
For the Soup
  • 2tablespoons grapeseed oil
  • 2tablespoons unsalted butter
  • 1/2 small white onionroughly chopped
  • 1stalk Celeryroughly chopped
  • 2 cloves of garlicsliced
  • Handful of fresh cilantro
  • 1 chipotles in adoboseeds removed and sliced
  • 5cups cornif using frozen, make sure to defrost
  • 12ounces evaporated milk
  • cups low-sodium chicken broth
  • 1tablespoon chicken bouillon (caldo de pollo)
  • 1/2cup Mexican crema or Greek style yogurtfull fat, plain yogurt
  • salt to taste
For Garnish
  • 1 chipotle in adobominced
  • chopped cilantro leaves
  • reserved corn
  • crumbled cotija cheese
Instructions
  1. In a deep skillet, add oil and butter. Heat to medium. After a minute, add celery, onion, garlic and cilantro. Season lightly with salt and pepper. Sauté for 6-8 minutes.
  2. While the vegetables sauté, transfer the milk, broth and chicken bouillon to a sauce pan and heat to medium/low.
  3. After 8 minutes, add 4 cups of corn to the skillet with onions. Reserve remaining corn for garnish. Re-season with a little salt and pepper. Cook just until corn is warm and softened.
  4. Transfer all ingredients from the skillet with corn to the blender. Add 1 to 1½ cups of the warm milk/broth liquid to the blender. Cover tightly and blend on high until smooth.
  5. Pour blended corn back into the skillet, along with remaining milk and broth from sauce pan. Heat to medium just until it begins to form bubbles on the edge of pan. Whisk in yogurt until smooth. Season with pepper and salt, if needed. Reduce heat and continue cooking for 1 more minute. Garnish soup with minced chipotle, cilantro, corn and cheese.
Recipe Notes

When using fresh corn kernals in a soup, do not discard the cob. Place the cobs in the broth while the soup simmers to add even more flavor. Discard cobs before serving.