Sopa De Elote (Fresh Corn Soup)

1. 1

   Combine the corn kernals and the onion in a food processor and process to a puree. Heat the butter in a saucepan, add the puree and cook over moderate heat, stirring, for 5 minutes.

2. 2

   Stir in the chicken stock and season with salt if necessary.

3. 3

   Simmer, over low heat, for 10 minutes longer.

4. 4

   Stir in the sour cream and simmer for a few minutes longer.

5. 5

   When ready to serve, strain the soup. Have ready 4 soup bowls, each with a tablespoon of cheese and about 2 teaspoons chili, and pour the soup which should be the consistency of heavy cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.