Sopa de Elote -- Corn Soup

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Recipe for Sopa de Elote or Mexican Corn Soup from Austin, Texas' famed Fonda San Miguel restaurant.


  • 4 cups fresh corn kernels, cut and scraped from 5 or 6 ears of corn OR 2 packages (10 ounce each) frozen corn kernels, thawed
  • 4 1/2 cups milk
  • 1/4 cup butter, softened
  • 1 teaspoon sea salt
  • 2 poblano chiles, roasted, peeled, seeded, and diced
  • 6 tablespoons shredded Monterey jack cheese
  • 6 corn tortillas, cut into thin strips and fried crisp


  1. Combine corn and 1 cup of the milk in a blender. Puree at high speed until smooth; set aside.
  2. In a heavy, 3 quart, nonreactive stock pot, heat the butter over medium heat until melted and bubbly. Add the corn , puree and cook over medium heat for about 5 minutes, stirring constantly. Add the remaining 3 1/2 cups milk and the salt; bring mixture to a boil. Reduce heat to low and simmer for about 15 minutes, stirring to avoid stocking. In each of 6 warm sop bowls, put 1 tablespoon each of the diced chiles and shredded cheese. Ladle the hot soup into the bowls and garnish with a few tortilla strips.