Sopa de Elote (Corn Chowder)

By garciamoss

Ingredients

• 2 ears corn or 1 3/4 cups kernels
• 1/2 medium onion, diced
• 1 roma tomato, chopped
• 2 3/4 cups chicken broth
• 1/2 teaspoon oregano
• 1 clove garlic, smashed
• salt and pepper to taste
• 3/4 cup half-and-half
• thin slices red bell pepper for garnish (optional)

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. Scrape ears and use a spoon to remove as much pulp as possible. Puree 1 cup of the corn in a food processor. Reserve the remainder to add directly in soup pot.
2. Saute onion and garlic in a large saucepan or soup pot with two tablespoons oil.
3. Add chopped tomatoes and stir continuously. Do not let them brown.
4. Stir in broth, oregano, garlic, salt and pepper.
5. Add pureed corn and reserved kernels.
6. Bring to a boil and then lower heat; simmer for about 40 minutes.
7. Add half-and half (or heavy cream) and let it heat thoroughly on low.

Serve chips and celery sticks on the side or pair with your favorite beef, pork or poultry entree. This soup re-heats nicely and can also be made ahead. If you make it a day ahead, wait until it has warmed and add the half-and-half.

For the broth, you can use packaged broth. Low-sodium broth is fine too.