Soups & Stewsbonappetit4.0
Elote-Style Corn Soup
Frozen fire-roasted corn is a shortcut to smoky flavor and depth in a quick soup inspired by the flavors of the popular Mexican street snack.
👥 4 Servings👤 Hana Asbrink📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●blender
- ●bowl
📝 Preparation Steps
1
Heat 2 Tbsp. extra-virgin olive oil and 2 Tbsp. unsalted butter in a large Dutch oven or other heavy pot over medium until butter is melted and foaming. Sprinkle in ½ tsp. chili powder and cook, stirring, until fragrant, about ⏱️ 30 seconds. Add 1 medium onion, finely chopped, and 5 garlic cloves, finely chopped, and cook, stirring occasionally, until onion is translucent and slightly softened, about ⏱️ 3 minutes. Season with kosher salt and freshly ground pepper. Add 1 large potato (russet or Yukon Gold; about 1 lb.), peeled, cut into ½" pieces, 4 cups low-sodium chicken broth, and two thirds of one 12-oz. bag fire-roasted frozen corn (about 2 cups) and bring to a boil. Reduce heat, partially cover pot, and simmer until potato is very tender, 12–⏱️ 14 minutes.
. extra-virgin olive oil2 Tbsp. unsalted butter2 Tbspmedium onion, finely chopped1Freshly ground pepperlarge potato (russet or Yukon Gold; about 1 lb.), peeled, cut into ½" pieces1low-sodium chicken broth4 cups12-oz. bag fire-roasted frozen corn, divided1
2
Remove pot from heat; stir in 1 cup whole milk. Carefully ladle about half of soup into a blender and blend, gradually increasing to high speed, until very smooth. Pour back into pot. (Or pour half of soup into another pot and blend with an immersion blender until smooth.)
whole milk1 cup
3
Add remaining one third of one 12-oz. bag fire-roasted frozen corn and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt to soup; season with pepper. Reheat over low until warmed through, about ⏱️ 5 minutes.
12-oz. bag fire-roasted frozen corn, divided1. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp
4
Ladle soup into bowls; top with crumbled Cotija cheese and chopped cilantro and sprinkle with chili powder. Serve with lime wedges.
Crumbled Cotija cheese, chopped cilantro, and lime wedges (for serving)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...