When I ran the cooking school at Marshall Field’s in Dallas, one of the guest chefs created this thick, hearty soup. I have adapted it for the home cook. Note, that masa harina is corn flour as opposed to corn meal. Masa is used for making tortillas as well as thickening and flavoring Texas chili.
SOPA DE ELOTE-MEXICAN CORN SOUP
6 cups milk . plus 2 or more cups for thinning soup later
2/3 cup masa harina
1 pound frozen kernels of corn
2 Tablespoons cornstarch dissolved in 1/4 cup milk
4 Tablespoons unsalted butter
1/2 medium onion, diced
½ -1 teaspoon Ancho chili powder
1 teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 ounce canned diced green chilies, optional
- Combine the first 4 ingredients in a large bowl and set aside while you sauté the onion.
- Sauté the onion in the butter until lightly golden. Add the spices and seasonings and cook over low heat for 3 minutes.
- Combine all of the ingredients and puree in a blender.
- Place pureed mixture in a clean 4 quart pan and heat over low heat, stirring often until mixture is very hot and thick. If necessary, add more milk to get the desired consistency.
- Stir in chilies, if using, just before serving.
This soup will freeze well and can be reheated, but it will probably need to be thinned out with additional milk or water.