Corn Chowder Sopa De Elote San Angel Inn Restaurante Mexico Pavilion Epcot Recipes

CORN CHOWDER

Steps:

• Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
• Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

CREMA DE ELOTE (CORN CHOWDER WITH ROASTED PEPPERS)

Steps:

• If using fresh corn, husk and remove all of the corn silk, then cut the kernels from each cob with a sharp knife; transfer to a food processor. Scrape all the remaining corn from the cobs, using the end of a spoon, and add to the rest. There should be between 2 1/2 and 3 cups of corn. Place in the food processor.
• Heat half of the butter in a small skillet over medium heat. Add the onion and cook until soft, 6 or 7 minutes, then stir in the garlic and cook a minute longer. Scrape the mixture into the corn along with the cornstarch and 1/4 cup water. Process until smooth. Melt the remaining butter in a medium-large saucepan set over medium heat. Add the corn puree and stir constantly for several minutes until quite thick.
• Whisk in the milk, turn the heat to medium-low, partly cover and simmer 15 minutes, stirring often. Strain through a medium-mesh sieve. Rinse out the pan, return the strained soup to it and stir in the diced chiles poblanos and the cream. Season with salt and simmer over medium-low heat for 10 minutes longer, stirring frequently.
• To serve, thin the soup with additional milk if it is thicker than heavy cream. Ladle into small, warm soup bowls. Garnish with the fresh cheese and chopped parsley, and serve immediately.

GRANDMA'S CORN CHOWDER

Steps:

• Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
• Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
• Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.