Crema de Elote (Corn chowder with roasted peppers)

Name: Crema de Elote (Corn chowder with roasted peppers)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large ears fresh corn or 2 1/2 cups frozen corn, defrosted; 3 tablespoons unsalted butter; 1/2 medium onion, finely chopped; 2 cloves garlic, peeled and minced; 1 1/2 tablespoons cornstarch; 2 cups milk, plus more as needed; 2 fresh chiles poblanos, roasted, peeled, seeded and finely diced; 1 cup whipping cream; 1 teaspoon salt; 1/2 cup crumbled Mexican queso fresco or other fresh crumbling cheese like feta; 2 tablespoons chopped flat-leaf parsley, for garnish

Servings: persons

3 large ears fresh corn or 2 1/2 cups frozen corn, defrosted
3 tablespoons unsalted butter
1/2 medium onion, finely chopped
2 cloves garlic, peeled and minced
1 1/2 tablespoons cornstarch
2 cups milk, plus more as needed
2 fresh chiles poblanos, roasted, peeled, seeded and finely diced
1 cup whipping cream
1 teaspoon salt
1/2 cup crumbled Mexican queso fresco or other fresh crumbling cheese like feta
2 tablespoons chopped flat-leaf parsley, for garnish

1
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.
2
Scrape all the remaining corn from the cobs, using the end of a spoon, and add to the rest.
3
There should be between 2 1/2 and 3 cups of corn.
4
Place in the food processor.
5
Heat half of the butter in a small skillet over medium heat.
6
Add the onion and cook until soft, 6 or 7 minutes, then stir in the garlic and cook a minute longer.
7
Scrape the mixture into the corn along with the cornstarch and 1/4 cup water.
8
Process until smooth.
9
Melt the remaining butter in a medium-large saucepan set over medium heat.
10
Add the corn puree and stir constantly for several minutes until quite thick.
11
Whisk in the milk, turn the heat to medium-low, partly cover and simmer 15 minutes, stirring often.
12
Strain through a medium-mesh sieve.
13
Rinse out the pan, return the strained soup to it and stir in the diced chiles poblanos and the cream.
14
Season with salt and simmer over medium-low heat for 10 minutes longer, stirring frequently.
15
To serve, thin the soup with additional milk if it is thicker than heavy cream.
16
Ladle into small, warm soup bowls.
17
Garnish with the fresh cheese and chopped parsley, and serve immediately.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 large ears fresh corn or 2 1/2 cups frozen corn, defrosted, 3 tablespoons unsalted butter, 1/2 medium onion, finely chopped, 2 cloves garlic, peeled and minced, and more.

Yes, Crema de Elote (Corn chowder with roasted peppers) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!