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  • Prep 30 min
  • Total 60 min
  • Servings 6

Ingredients

4
tablespoons butter
1
jalapeño, stem removed, cut in half
1
onion, chopped
3
cloves of garlic, mashed
5
ears of corn, kernels cut off of the husk (grilled, optional)
1
bay leaf
1
teaspoon seasoning salt
32
ozs chicken broth
1
pint half and half cream
1
cup crumbled queso fresco
6
slices bacon, cooked and crumbled

Steps

Hide Images
  • 1
    Place a large Dutch oven or pot over a medium high flame and melt the butter.
  • 2
    Add jalapeño, onion, and garlic to the butter and sauté for 10 minutes.
  • 3
    Add in corn kernels, bay leaf, and seasoning salt. Mix to combine.
  • 4
    Add in chicken broth and bring to a boil. Cover pot with a lid and allow to boil for 25 minutes.
  • 5
    Discard bay leaf from soup.
  • 6
    Pour half of soup mixture into a blender, and pour half of the pint of half and half cream into the blender. Blend on high for a minute. Empty blender into a big bowl, then pour second half of soup mixture and half and half into blender and blend for a minute.
  • 7
    Pour all blended soup into the bowl.
  • 8
    Add in queso fresco, and mix well.
  • 9
    Garnish the top with crumbled bacon pieces.
  • 10
    Serve hot and enjoy!
  • Grilling the corn beforehand adds a touch of a smoky flavor to the soup. It is optional but if you have the time I highly recommend it!
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • There’s a man that drives by my house about 3 or 4 times a week selling elotes (corn) out of his station wagon. I can always hear him coming by my house about a quarter mile away because he screams out the driver side window, “Elotes!” at the top of his lungs, followed by 3 horn-honks. One day I decided to prepare Cream of Elote with vegetables instead of flour as a thickener. My friend was a bit reluctant when I told her... that was until she tried it and realized it was not only tasty and hearty, but also totally legit! Check out this recipe and enjoy.

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