Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 3 tablespoons butter; ½ cup chopped onion (white or yellow); 1 medium poblano pepper (seeded, stemmed, and finely chopped; approx. ½ cup); 3 cloves garlic minced; 1 tablespoon chili powder; cayenne (to taste, optional); 4 cups low-sodium chicken broth; 1 large yellow potato (peeled and diced; approximately 9-10 ounces whole or 1 ½ cups diced); 6 cups corn kernels divided (2 bags frozen, or use fresh or canned); 1 cup heavy cream (at room temperature); 1 tablespoon sweetner of choice (like sugar, maple, honey or swerve, plus ½-1 tablespoon more to taste); 1-2 tablespoons fresh lime juice juice (from approximately 1 medium lime); ½ cup crumbled cotija; ¼ cup cilantro; ½ cup mexican crema; 1 teaspoon salt (plus more to taste); Tajín; cilantro; lime wedges

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https://40aprons.com/creamy-mexican-street-corn-soup/

Creamy Mexican Street Corn Soup - 40 Aprons

This Mexican street corn soup recipe brings all the flavor of Mexican-style corn on the cob (Elote) in a rich, creamy soup — perfect for dinnertime! The soup is perfectly sweet, creamy and tangy!

Rezept

Main Course

Zubereitungszeit ca. 45 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 35 Minuten

Zutaten:

3 tablespoons butter
½ cup chopped onion (white or yellow)
1 medium poblano pepper (seeded, stemmed, and finely chopped; approx. ½ cup)
3 cloves garlic minced
1 tablespoon chili powder
cayenne (to taste, optional)
4 cups low-sodium chicken broth
1 large yellow potato (peeled and diced; approximately 9-10 ounces whole or 1 ½ cups diced)
6 cups corn kernels divided (2 bags frozen, or use fresh or canned)
1 cup heavy cream (at room temperature)
1 tablespoon sweetner of choice (like sugar, maple, honey or swerve, plus ½-1 tablespoon more to taste)
1-2 tablespoons fresh lime juice juice (from approximately 1 medium lime)
½ cup crumbled cotija
¼ cup cilantro
½ cup mexican crema
1 teaspoon salt (plus more to taste)
Tajín
cilantro
lime wedges

Arbeitsschritte:

In a large pot over medium-high heat, melt the butter. Add the onion and poblano. Cook, stirring occasionally, until the onion softens, about 7-8 minutes.
Add the garlic, chile powder, and cayenne, and saute for about 1 minute, until fragrant.
Add the chicken broth, and potatoes. Bring to a boil, then lower the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
Stir in the corn, cream and sweetened. Cook for five minutes, until warmed through.
Transfer 1 ½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot of remaining soup.
Add stir in the cotija cheese, cilantro, and lime juice and season to taste with salt and pepper, and more sweetener if needed.
Serve garnished with additional cilantro, cotija, Tajín and crema. Serve with lime wedges.