Moosewood's Crema De Elote (creamy Corn Soup)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup onion, chopped
• 1 garlic clove, minced
• 3 tablespoons butter or 3 tablespoons vegetable oil
• 1 teaspoon coriander seed, ground
• 1 teaspoon cumin seed, ground
• 1 tablespoon chile, minced (or to taste)
• 1 1/2 cups fresh tomatoes, chopped
• 2 cups potatoes, diced
• 1 bell pepper, chopped (a combination of colored ones is nice)
• 2 cups vegetable stock
• 2 1/2 cups corn, fresh cut from the cob (or frozen)
• 1 cup milk
• 1/2 cup monterey jack cheese, grated
• salt, to taste
• fresh ground black pepper, to taste

Recipe

• 1 in a soup pot, saute the onions and garlic in the butter or oil on low heat for about 10 minutes, until the onions are very soft.
• 2 add the coriander, cumin, and chiles; saute for 2 minutes.
• 3 add the chopped tomatoes and cook until they are juicy.
• 4 add the potatoes, bell peppers and vegetable stock; cover and simmer until the potatoes are tender, about 10 minutes.
• 5 add the corn and heat thoroughly.
• 6 in a blender, puree about half of the soup with the milk and cheese.
• 7 stir the puree back into the soup pot.
• 8 add salt and pepper to taste.
• 9 heat slowly until the soup is hot but not boiling.