Can I make Sopa de Elote without heavy cream?

Yes, substitute half-and-half, whole milk, or Mexican crema for a lighter version, though the soup will be less creamy.

How do I roast poblano peppers?

Char poblanos directly over a gas flame or under a broiler until blackened on all sides (2-3 minutes per side), then place in a plastic bag to steam for 5 minutes before peeling off the skin.

Can I use frozen corn instead of fresh?

Yes, frozen corn works well and requires no thawing; use about 5 cups. Fresh corn will yield the best flavor and texture.

What if I can't find panela cheese?

Substitute queso fresco, mozzarella, or cotija cheese for a similar crumbly or mild texture.

How far in advance can I prepare this soup?

Prepare up to 2 days ahead without cream, then refrigerate; reheat gently and stir in fresh cream before serving to prevent curdling.

Creamy Corn and Poblano Soup (Sopa de Elote)

Name: Creamy Corn and Poblano Soup (Sopa de Elote)
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 poblano peppers; 6 ears of corn (yielding about 5 cups of kernels); 3 tbsp butter; 1 tsp basil paste; 2 Roma tomatoes, diced; 1/2 white onion, diced; 1 jalapeño, diced; 1 clove garlic, finely minced; 2 celery stalks, diced; 1.5 cups heavy cream; 1/2 cup sour cream; 6-7 cups water or chicken broth; 2 tbsp chicken bouillon powder; 1/4 cup cilantro, chopped; 10 oz panela cheese, diced

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Creamy Corn and Poblano Soup (Sopa de Elote) | CookOS

Ingredients

2 poblano peppers
6 ears of corn (yielding about 5 cups of kernels)
3 tbsp butter
1 tsp basil paste
2 Roma tomatoes, diced
1/2 white onion, diced
1 jalapeño, diced
1 clove garlic, finely minced
2 celery stalks, diced
1.5 cups heavy cream
1/2 cup sour cream
6-7 cups water or chicken broth
2 tbsp chicken bouillon powder
1/4 cup cilantro, chopped
10 oz panela cheese, diced

15 Ingredients

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Instructions

1
Roast the poblano peppers in a dry pan over medium-high heat for 12-15 minutes, turning until the skin is blistered on all sides.
2
Transfer the roasted peppers to a plastic bag, seal, and let them steam for 15 minutes.
3
While the peppers steam, cut the kernels from the corn cobs (about 5 cups total). Reserve 1 cup of kernels and set aside.
4
After steaming, peel the skin from the poblano peppers, remove the seeds and stems, and slice them into small strips.
5
In a large stockpot, melt the butter over medium heat.
6
Add the basil paste, diced Roma tomatoes, diced white onion, diced jalapeño, and minced garlic. Sauté for about 5 minutes until softened.
7
Add the remaining 4 cups of corn kernels and the diced celery to the pot. Stir to combine.
8
In a blender, combine the heavy cream, the reserved 1 cup of corn kernels, 1 cup of water or chicken broth, and the sour cream.
9
Blend on high until the mixture is smooth and creamy.
10
Pour 5-6 cups of water or chicken broth into the stockpot with the vegetables. Season with the chicken bouillon powder and stir.
11
Immediately pour the creamy blender mixture into the pot, stirring to combine before the broth gets too hot.
12
Add the sliced poblano peppers and chopped cilantro to the soup. Stir well.
13
Bring the soup to a simmer and cook for 15 minutes over medium heat.
14
Add the diced panela cheese and simmer for an additional 2-3 minutes.
15
Cover the pot, remove from heat, and let it rest for 10-15 minutes before serving.