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Leftover Elotes Soup

A velvety, sinful corn soup that is the perfect way to warm up this fall or winter.
Cook Time17 mins
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: Dinner, elotes, Leftovers, Lunch, Soup
Servings: 6 people


  • 6 Qt Stock Pot
  • Non-Stick Skillet or Cast Iron
  • Immersion Blender


  • 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)


  • 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!!


Toppings: Crumbled Bacon, Crema and Cotija Cheese; Sour Cream, Bacon and Tomato; Cooked Shredded Chicken, Bacon and Shredded Cheese