Moosewoods Crema De Elote Creamy Corn Soup Recipes

MOOSEWOOD'S CREMA DE ELOTE (CREAMY CORN SOUP)

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.

CREAMY CORN SOUP

Steps:

• In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
• Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

CREMA DE ELOTE (CORN CHOWDER WITH ROASTED PEPPERS)

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.