Crema de Eloté

Crema de Eloté

1/3 C canola oil

7.5# frozen corn

6 large onions, chopped
8 cloves garlic, minced
20 large potatoes(8#), cubed
3-4 chilis(2 oz), chopped
5 green peppers, chopped
6 carrots(3#), cubed
8 fresh tomatoes, cubed

1 bunch cilantro
2 Tablespoons coriander
2 Tablespoons cumin

2.5 qts milk

salt to taste

Sautée chopped onions in canola oil till transparent. Add cumin, coriander, and lots of salt. Add garlic, chilis, potatoes, and carrots. Let vegetables cook 5-10 minutes taking care not to scorch.

Add peppers, give them a stir, then add enough water to cover the vegetables. Bring water to a boil. Stir vegetables often, taking care not to burn.

When potatoes and carrots are nearly cooked ( can be pierced with a fork) add tomatoes, half (#3) of the frozen corn and cilantro. Continue cooking until potatoes and carrots are tender.

Add 1 pint of whole milk to blender, add soup ingredients till blender is 2/3 filled. Blend on low setting for about 20 seconds. Repeat for entire ingredients.

Add remaining corn and return to heat. Heat thoroughly; stirring often.

nutritional analysis

per 8 oz serving

calories 227.96
carbohydrates(grams) 45.16
protein(grams) 6.8
fat(grams) 4.24
cholesterol(mg) 3.85

% of calories

carbohydrates 73%
protein 11%
fat 16%


This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.

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