Sopa de Elote – Corn Soup
For the first time in this blog, I use Chayote in a recipe. Chayotes (pronounced chahy-oh-tee) are a light green, pear shaped fruit with a single, large pit and edible flesh and skin. The flesh of the chayote is mild in flavor and has a texture somewhere between a potato and cucumber. It’s from the squash family and it’s referred to as a “vegetable pear”. It’s native to Mexico where it grows abundantly. In the states, it’s used in Louisiana Creole and Cajun cuisine and it’s called mirliton. Compared to potato, chayote has ⅕ the calories and ¼ the carbohydrates.
It’s commonly sold in the western U.S. A., but if you are unable to find chayote, substitute squash for this recipe. Chipotle chile creates magic in this recipe because it imparts a smokey flavor and intensifies the richness of this chowder, You can choose roasted Anahiem, Poblano or New Mexico hatch chiles but since chipotle is spicy match it with the mild Anaheim unless you think “mo hotta is mo betta”.
Ingredients
Serves 4
1 cup chopped onion
¾ cup diced scallions (save 2 tablespoons of the green part for garnish)
4 cups vegetable or chicken broth
3 large roasted Anaheim, Poblano or New Mexico mild chiles chopped
3 cups fresh corn kernels removed from the cob
2 cups peeled and diced chayote, seed discarded ( 1 large chayote, 10 oz)
2 tablespoons cilantro leaves roughly chopped
1/2 cup half-and half or heavy cream
1 tablespoon finely diced chipotle en adobo or to taste
1 tablespoon vegetable oil
Salt
Primary Ingredients
Preparation
Heat 1 tablespoon vegetable oil in a soup pot over medium heat. Add the onion and cook until they are good and soft, 4 to 6 minutes. Add in scallions and green chile and stir and cook for 3 minutes to soften the scallions. Pour in the broth and bring to a boil. Add the chayote and corn kernels, medium simmer about 7 minutes until the vegetables are soft. Taste and adjust for salt then stir in the cilantro, chipotle and cream and simmer for 5 minutes. Serve in bowls and sprinkle with the reserved green scallions.
Note
When corn is out of season, a good quality frozen corn kernels are always preferable to canned. Potato or squash can substitute for chayote. Chayote and chipotle en adobo can be found in most supermarkets and in all Mexican grocery stores.
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