Best 3 Moosewoods Crema De Elote Creamy Corn Soup Recipes

**Moosewood's Crema de Elote: A Culinary Journey Through Creamy Corn Delights**

Prepare to embark on a culinary adventure with Moosewood's Crema de Elote, a delectable creamy corn soup that embodies the essence of summer's bounty. This iconic dish, originating from the renowned Moosewood Restaurant in Ithaca, New York, has captivated taste buds for generations with its rich, velvety texture and explosion of corn flavors. Dive into a world of creamy corn indulgence as we explore the classic Moosewood recipe, along with enticing variations that elevate this soup to new heights. From traditional preparations to innovative twists, discover the endless possibilities that await in this celebration of corn's versatility. Let your taste buds savor the delightful harmony of fresh corn, aromatic herbs, and the perfect balance of seasonings. Whether you prefer a classic rendition or crave something a bit more adventurous, Moosewood's Crema de Elote is an experience that will leave you longing for more.

**Recipes Included:**

* **Moosewood's Classic Crema de Elote:** Experience the timeless flavors of the original Moosewood recipe, featuring fresh corn, onions, garlic, and a touch of heat from poblano peppers.

* **Roasted Corn and Poblano Crema:** Elevate the classic with roasted corn and poblano peppers, adding a smoky depth and vibrant color to the soup.

* **Sweet Corn and Goat Cheese Crema:** Indulge in a harmonious blend of sweet corn, creamy goat cheese, and a hint of honey for a touch of sophistication.

* **Mexican Street Corn Crema:** Bring the vibrant flavors of Mexican street corn to your bowl with a zesty mix of cotija cheese, lime juice, and chili powder.

* **Curried Corn and Coconut Crema:** Embark on an exotic journey with a Thai-inspired crema, featuring curry paste, coconut milk, and a medley of aromatic spices.

* **Loaded Baked Potato Crema:** Experience the ultimate comfort food in a bowl with a creamy corn soup infused with the flavors of loaded baked potatoes, complete with bacon, cheddar cheese, and sour cream.

Let's cook with our recipes!

CREAM OF CORN SOUP

Cream of Corn Soup image

Perfect for cold winter nights, this classic staple is a crowd-pleaser.

Provided by chefdavidgeisser

Categories Corn Chowder

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
2 cups canned whole kernel corn, drained
3 medium shallots, minced
3 ¼ cups vegetable broth
¾ cup heavy cream
1 pinch cayenne pepper, or to taste
sea salt to taste
⅛ teaspoon chili oil, or to taste

Steps:

Heat olive oil in a pot over medium-high heat. Saute corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
Remove 6 tablespoons of corn from the soup and set aside.
Puree the soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
Season soup with cayenne pepper and sea salt. Add the reserved corn kernels back to the soup and bring to a boil again briefly.
Divide the soup among four bowls and drizzle with chili oil.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 27.1 g, Cholesterol 61.1 mg, Fat 28 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 11.8 g, Sodium 639.8 mg, Sugar 6.2 g

CREMA DE ELOTE (CORN CHOWDER WITH ROASTED PEPPERS)

Crema de Elote (Corn chowder with roasted peppers) image

Provided by Molly O'Neill

Categories dinner, weekday, soups and stews, appetizer, main course

Time 50m

Yield Four servings

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 37 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 22 grams, Sodium 835 milligrams, Sugar 17 grams, TransFat 0 grams

SOPA DE ELOTE OR SWEET CORN SOUP

Sopa De Elote or Sweet Corn Soup image

Soup is such a comfort food. Manuel's Cafe y Bar on Congress Avenue in Austin, Texas makes this soup and everyone raves about it! It's wonderful served with crusty cornbread sticks.

Provided by Julie in TX

Categories Tex Mex

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup butter
1/4 medium white onion, chopped
1 medium poblano peppers, toasted,peeled and chopped or 1 (4 ounce) can chopped green chilies
8 cups corn kernels, pureed in blender or food processor
1 quart half-and-half
1 quart milk
1 sprig cilantro, minced
salt
1 cup monterey jack cheese, grated

Steps:

Melt butter in a 6-quart saucepan.
Add onion, pepper and corn.
Saute 3 minutes over high heat, stirring constantly.
Add half-and-half, milk and cilantro.
Salt to taste.
Heat to boiling.
Immediately reduce the heat and simmer for 10 minutes.
Ladle into bowls and sprinkle with cheese.

Nutrition Facts : Calories 490.7, Fat 29.9, SaturatedFat 18, Cholesterol 89.7, Sodium 232, Carbohydrate 46.5, Fiber 4.5, Sugar 0.4, Protein 16.3

Tips:

Choose fresh, sweet corn: The fresher the corn, the better the soup will taste. Look for ears with tightly packed kernels and bright green husks.
Roast the corn before blending: Roasting the corn adds a lovely smoky flavor to the soup. You can roast the corn in the oven or on the grill.
Use a high-powered blender: A high-powered blender will help you achieve a smooth and creamy soup. If you don't have a high-powered blender, you can puree the soup in a food processor or with an immersion blender.
Don't overcook the soup: Overcooked soup will lose its fresh flavor and become watery. Simmer the soup just until the vegetables are tender, about 15 minutes.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lime juice or a dollop of sour cream for extra flavor.

Conclusion:

Moosewood's Crema de Elote (Creamy Corn Soup) is a delicious and easy-to-make soup that is perfect for a summer meal. The soup is made with fresh corn, roasted poblano peppers, and a creamy broth. It is a flavorful and satisfying soup that is sure to please everyone at the table. Whether you are looking for a light and refreshing soup for a hot summer day or a hearty and comforting soup for a cold winter night, Moosewood's Crema de Elote is a great choice. With its fresh flavors and creamy texture, this soup is sure to become a favorite in your kitchen.