Leftover Elotes Soup
A velvety, sinful corn soup that is the perfect way to warm up this fall or winter.
Servings: 6 people
Equipment
- 6 Qt Stock Pot
- Non-Stick Skillet or Cast Iron
- Immersion Blender
Ingredients
- 2.5 cups Leftover Elotes reserve 1 cup
- 1 cup Frozen Corn
- 4 tbsp butter
- 1 tbsp garlic, minced
- 3 tbsp flour
- 1 tbsp cumin
- 2 tsp chili powder
- 4 cup water, warm
- 4 tsp Better than Boullion, Chicken
- 1.5 cup heavy cream can sub: milk
- 3 slices Bacon, cooked and crumbled topping (optional)
- 1 tbsp crema topping (optional)
Instructions
- Melt butter in soup or stock pot. Add garlic and saute for 1 minute
- Whisk in flour, cumin and chili powder until no lumps
- Pour warm water into the pot. Turn heat to med-high. Add in Better than Bouillon, whisk until dissolved. Bring to simmer.
- Add frozen corn. Bring to a boil, turn heat down to med-low and simmer for five minutes.
- Add 1.5 cups elotes and stir. Simmer for five more minutes.
- Stir in cream or milk and bring to a simmer.
- Use an immersion blender to cream to desire texture. Bring to a simmer
- Stir in remaining elotes and heat through. Serve hot and Enjoy!!
Notes
Toppings: Crumbled Bacon, Crema and Cotija Cheese; Sour Cream, Bacon and Tomato; Cooked Shredded Chicken, Bacon and Shredded Cheese