Best 4 Crema De Elote Corn Chowder With Roasted Peppers Recipes

ELOTE CORN CHOWDER

Steps:

• Heat butter and oil olive in a 5 to 6 quart dutch oven over medium heat. Add onion, poblano pepper and garlic. Sauté for 4 to 5 minutes, until soft and fragrant.
• Add corn and all the spices. Give everything a good toss and cook for an additional 1 to 2 minutes. Add stock, bring to a soup to a simmer, cover dutch oven with lid and simmer soup for 30 minutes.
• Ladle 3/4 of the soup into a large blender. Blend soup until smooth. Pour soup back into dutch oven with remaining soup. Add sour cream or Mexican crema, half and half and lime juice. Stir soup to mix.
• Ladle soup into bowls. Garnish with cotija cheese, fresh cilantro and other optional garnishes, as desired.

ELOTE CORN CHOWDER

Steps:

• On a hot grill or hot grill pan, char the corn all over, 10-12 minutes. Set aside until cool enough to handle.
• On a sheet pan, cut the corn kernels off each cob. Use the back of your knife to scrape each bald cob to extract the corn milk. Reserve 1 cup of just the corn kernels and set aside for topping. Take 4 of the cobs, cub them in half, and set them aside.
• Begin by heating the oil in a large, heavy-bottom pot over medium heat. Add the onions, green chilies, garlic, and cook on low heat for 3-4 minutes or until the onions become tender.
• Add butter to the pot and increase heat to medium. Once melted, whisk in flour until well combined.
• Stirring constantly, gradually whisk in the half and half, crema, and seasonings (salt, pepper, bay leaf, chili powder, and oregano). Add the reserved corn cobs and increase heat to high to bring everything to a boil for 1 minute. Reduce heat to medium and cook for 25 minutes. Remove and discard the cobs and bay leaf.
• Transfer 1½ cups of the soup to a separate container and reserve to the side. Use an immersion blender* to puree the soup in the pot to desired consistency. Stir back in the reserved soup.
• Ladle soup into bowls and garnish with reserved corn, cilantro, crema, cotija cheese, and chile powder, and hot sauce. Serve with lime wedges.

RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
• Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
• Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
• Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
• Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.

MOOSEWOOD'S CREMA DE ELOTE (CREAMY CORN SOUP)

Steps:

• In a soup pot, saute the onions and garlic in the butter or oil on low heat for about 10 minutes, until the onions are very soft.
• Add the coriander, cumin, and chiles; saute for 2 minutes.
• Add the chopped tomatoes and cook until they are juicy.
• Add the potatoes, bell peppers and vegetable stock; cover and simmer until the potatoes are tender, about 10 minutes.
• Add the corn and heat thoroughly.
• In a blender, puree about half of the soup with the milk and cheese.
• Stir the puree back into the soup pot.
• Add salt and pepper to taste.
• Heat slowly until the soup is hot but not boiling.