Ingredients
Creamy Soup
- 2 tbsp Pastured unsalted Butter
- 1 medium Onion, finely diced
- 3 cloves Fresh Garlic, minced
- 1 Poblano Pepper, deseeded and diced
- 3 Small Campari or Vine-Ripened Tomatoes, diced or blended
- 3 cups Frozen Yellow Sweet Corn (approximately 1½ 16 oz. bags) or fresh corn from 6-8 ears, defrosted if frozen
- 32 oz Low-Sodium Chicken or Vegetable Stock
- 2-3 small Baby Potatoes (waxy), peeled and diced into ¼ inch pieces
- 1 cup Whole Milk
- 1 cup Heavy Cream or Mexican Crema (for a dairy-free version, substitute with coconut milk)
- 1 lb Queso Fresco or Cotija Cheese
Spice and Seasoning
- ¼ tsp Smoked Paprika (optional, for smokiness)
- 1 tsp ground Cumin
- ½ tsp Chile Powder
- 2 Bay Leaves
- Salt to taste
- Ground Black Pepper to taste
Garnish
- ¼ cup Cotija Cheese
- ¼ cup Fresh Cilantro, chopped
- 1 whole Lime, cut into wedges
- Optional: Dollop of Sour Cream
Instructions
- Sauté Aromatics: Heat an enameled Dutch oven over moderately low heat. Add the unsalted butter and diced onions, stirring occasionally until softened, about 7-10 minutes.
- Add Poblano Peppers and Tomatoes: Stir in the diced, deseeded poblano peppers and cook for 2 minutes. Add the diced or pureed tomatoes and cook while stirring, for 4 minutes. Season lightly with a pinch of salt and the smoked paprika, ground cumin, and chile powder.
- Cook Corn: Add the corn kernels to the pot and stir, cooking until tender but still slightly crisp, about 5 minutes.
- Simmer Soup: Pour in the low-sodium chicken or vegetable stock, add bay leaves and diced baby potatoes. Lower the heat to low and let the soup simmer gently for 10 to 15 minutes to soften the potatoes and meld the flavors.
- Blend Part of the Soup: Remove 1½ cups of cooked corn along with 1 cup of whole milk and 1 cup heavy cream (or Mexican crema) and blend using an immersion or regular blender until smooth. This will add creaminess and depth to the chowder while leaving some corn kernels whole for texture.
- Combine and Season: Stir the blended mixture back into the soup along with minced garlic, crumbled queso fresco or cotija cheese, salt, and black pepper. Taste and adjust seasoning accordingly to balance flavors.
- Serve and Garnish: Ladle the creamy elote chowder into bowls. Garnish with additional cotija cheese, chopped fresh cilantro, and a squeeze of fresh lime juice. Optionally, add a dollop of sour cream for extra richness.
Notes
- For a dairy-free version, substitute heavy cream and queso fresco with coconut milk and vegan cheese alternatives.
- Use fresh corn when in season for the best flavor; frozen corn works well otherwise.
- Adjust the level of chile powder and smoked paprika based on your heat preference.
- The soup can be reheated gently on the stovetop, adding a splash of milk if it thickens too much.
- To make it vegetarian, use vegetable stock and omit any meat-based broths.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
