Cream of Corn Soup

Name: Cream of Corn Soup (Crema de Elote)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 tablespoons (30 g) butter; ⅓ cup (40 g) finely chopped white onion; 2 cloves garlic, chopped; About 5 ears corn (2½ to 3 pounds/1.1 to 1.4 kg), kernels removed from the cob, or 1 package (10 ounces/283 g) frozen corn, thawed, or 1 can (15 to 15.5 ounces/425 to 439 g) corn, drained; About 5 ears corn (2½ to 3 pounds/1.1 to 1.4 kg), kernels removed from the cob, or 1 package (10 ounces/283 g) frozen corn, thawed, or 1 can (15 to 15.5 ounces/425 to 439 g) corn, drained; About 5 ears corn (2½ to 3 pounds/1.1 to 1.4 kg), kernels removed from the cob, or 1 package (10 ounces/283 g) frozen corn, thawed, or 1 can (15 to 15.5 ounces/425 to 439 g) corn, drained; 2 cups (480 ml) chicken broth; 1 tablespoon (8.5 g) all-purpose flour; 2 cups (480 ml) milk; Salt and pepper, to taste; Salt and pepper, to taste; 1 poblano pepper, roasted, seeded, veins removed, and finely chopped (optional); ½ cup (80 g) cubed queso fresco, panela cheese, or farmer cheese; ½ cup (80 g) cubed queso fresco, panela cheese, or farmer cheese; ½ cup (80 g) cubed queso fresco, panela cheese, or farmer cheese; Squash blossoms (optional); ¼ cup (60 g) Mexican crema or heavy cream (optional); ¼ cup (60 g) Mexican crema or heavy cream (optional)

Crema de Elote

Preparation info

Yield:
4
servings

Difficulty
Easy
Ready in
35 min

Appears in

The Mexican Home Kitchen

By Mely Martínez

Published 2020

About

This corn soup is a tasty and soul-warming comfort food. With its thick, creamy texture, it’s bound to win over the whole family, even the kids. My son has loved this soup ever since he was a little boy. If you’re making this soup in the winter when you can’t find fresh corn, you can use frozen or canned corn.

Ingredients

2 tablespoons (30 g) butter
⅓ cup (40

Americas
Mexico
Soup
Winter

Method

Melt the butter in a medium saucepan over medium-low heat. Add the onion and garlic, and cook for about 5 minutes, until they are softened but not browned, regularly stirring to keep from sticking to the bottom of the pan.
Increase the heat to medium-high, then add the corn kernels and chicken broth. Bring to a simmer, then reduce the heat to medium-low and gen