Mexican Elote Soup
One taste of this Mexican Elote Soup and you'll think you are in Mexico. Creamy corn chowder with the traditional toppings of Elote.
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Mexican Elote Soup
One taste of this Mexican Elote Soup and you'll think you are in Mexico. Creamy corn chowder with the traditional toppings of Elote.
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| Servings | Prep Time |
| 6servings | 10minutes |
| Cook Time |
| 45minutes |
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Ingredients
- 1Tbsp extra virgin olive oil
- 2cups diced potatoes
- 1 onion, chopped
- 2cups chicken broth
- 3cups frozen corn
- 1 1/2tsp salt
- 1/2tsp pepper
- 1/3cup heavy cream
- 1tsp chili powder
- 1 lime, juiced
- 1/2cup quesa fresca for topping
- 1/2cup mayonnaise
Instructions
- In a dutch oven over medium heat add the oil. Add the the potatoes and onion and cook until the onion is tender, about 5 minutes. Stir in the chicken stock, frozen corn, and salt and pepper. Bring to a boil, then a simmer and cook until potatoes are tender, about 25 minutes.
- Add the heavy cream and stir, making sure to not boil. Remove from heat and stir in chili powder and lime juice. Serve into bowls and top with quesa fresca and a dollop of mayonaise.
Recipe Notes
If you would like your soup to be creamier, blend half of the soup in a blender after adding the chili powder and lime juice, and pour back into the pot. Serve with the toppings.
You can also use fresh corn kernels if desired.
Perfect Pairing
Serve this Mexican Elote Soup with a Salty Chihuahua Cocktail.